Keto Low Carb Cheesecake (Keto, Gluten-Free, Sugar-Free)


Prep Time

10 min

Prep Notes


Yes, this low carb cheesecake is just as rich as its sugar- and gluten-filled counterparts.


The almond flour crust is perfectly buttery and crumbly, while the filling is smooth, creamy, and dense all at once.  It’s easy, fast, low carb, gluten-free, and has only eight ingredients.


Ingredients


  • 2 cups Almond flour
  • 1/3 cup Butter (measured solid, then melted)
  • 3 tbsp Erythritol (granular or powdered works fine)
  • 1 tsp Vanilla extract
Filling
  • 32 oz Cream cheese (softened)
  • 1 1/4 cup Powdered erythritol (granular not recommended - use powdered for smoother texture)
  • 3 large Eggs
  • 1 tbsp Lemon juice
  • 1 tsp Vanilla extract

Directions


  1. Preheat the oven to 350 degrees F. Grease a 9" springform pan (or you can line the bottom with parchment paper).
  2. To make the crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
  3. Meanwhile, beat the cream cheese and powdered sweetener together until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract.
  4. Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).
  5. Bake for about 50-55 minutes, until the center is almost set, but still jiggly.
  6. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
  7. Serve with fresh raspberry sauce if desired.*


Notes


Net carbs per slice: 3g


*To make optional raspberry sauce, simmer 1 cup fresh raspberries with 2 tablespoons water and sweetener to taste, for 5-10 minutes, breaking the berries with a spatula. Add additional water to thin out to your liking.


Just like (almost) any other easy cheesecake recipe, you can even make this one ahead and freeze it. (Just make sure it fully cools after you bake it, before freezing.) I love doing that. With this gluten-free cheesecake, I can have a decadent treat on hand anytime.


If you like this, try these pina colada cheesecake cupcakes.  Yum!