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Keto Cheesecake

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A delicious keto cheesecake with a creamy texture and a nutty almond flour crust, perfect for satisfying sweet cravings without the carbs.

Ingredients

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  • 2 cups almond flour
  • 1/4 cup butter, melted
  • 1/4 cup granulated erythritol
  • 2 cups cream cheese, softened
  • 1/2 cup granular erythritol
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Mix almond flour, melted butter, and 1/4 cup erythritol until well combined.
  3. Press the mixture into the bottom of a greased 9-inch springform pan.
  4. Beat the cream cheese and 1/2 cup erythritol until smooth and creamy.
  5. Add eggs one at a time, mixing well after each addition.
  6. Stir in vanilla extract and lemon juice.
  7. Pour the cream cheese mixture over the prepared crust.
  8. Bake for 45-50 minutes or until the center is set but still slightly jiggly.
  9. Let the cheesecake cool, then refrigerate for at least 4 hours before serving.

Notes

Serve slices with fresh berries or whipped cream for a low-sugar delight. Store leftovers in the fridge for up to a week or freeze individual slices for later.

Nutrition

Find it online: https://ameliasweets.com/2026/07/16/keto-cheesecake/

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