Low-Carb Cheesecake
Description
This gluten-free, low-carb, keto cheesecake recipe is easy to make. It's just as creamy and delicious as the classic dessert, with less guilt!
Ingredients
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2 cups blanched almond flour
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1/3 cup butter, melted
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3 tablespoons powdered erythritol sweetener
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1 teaspoon vanilla extract
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4 (8 ounce) packages cream cheese, softened
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1 1/4 cups powdered erythritol sweetener
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3 large eggs
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
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1/4 teaspoon lemon zest
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
2
Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
3
Bake on the center rack in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
4
Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, one at a time. Add lemon juice, vanilla extract, and lemon zest; beat until well combined.
5
Bake on the center rack in the preheated oven until almost set and slightly jiggly in the center, 45 to 55 minutes.
6
Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours to overnight. Run a knife gently around the sides, unclamp, and carefully remove the pan; it should come right off.