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Keto Sugar-Free Cheesecake

Keto Sugar-Free Cheesecake

Keto Sugar-Free Cheesecake: A Low-Carb Delight

Source

Ingredients:

1320
ml
almond flour
60
ml
butter, melted
2
tbsp
erythritol or preferred keto sweetener
0.5
tsp
vanilla extract
4
item
(8-ounce) packages cream cheese, softened
240
ml
erythritol or preferred keto sweetener
4
item
large eggs
240
ml
sour cream
1
tsp
vanilla extract
60
ml
heavy cream (for extra creaminess)

Instructions:

Prepare the Crust: Preheat your oven to 350°F (175°C).
In a medium bowl, combine almond flour, melted butter, erythritol, and vanilla extract. Mix until well combined.
Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
Bake for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool.
Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy .
Gradually add the erythritol and continue to beat until well combined.
Add the eggs, one at a time, mixing thoroughly after each addition.
Mix in the sour cream and vanilla extract until smooth. If using, blend in the heavy cream for added creaminess.
Pour the filling over the pre-baked crust in the springform pan.
Bake the Cheesecake: Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.
Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or overnight, to fully set.
Release the cheesecake from the springform pan and transfer to a serving plate. Serve chilled.

1320
ml
almond flour
60
ml
butter, melted
2
tbsp
erythritol or preferred keto sweetener
0.5
tsp
vanilla extract
4
item
(8-ounce) packages cream cheese, softened
240
ml
erythritol or preferred keto sweetener
4
item
large eggs
240
ml
sour cream
1
tsp
vanilla extract
60
ml
heavy cream (for extra creaminess)

Prepare the Crust: Preheat your oven to 350°F (175°C).

In a medium bowl, combine almond flour, melted butter, erythritol, and vanilla extract. Mix until well combined.

Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.

Bake for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool.

Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy .

Gradually add the erythritol and continue to beat until well combined.

Add the eggs, one at a time, mixing thoroughly after each addition.

Mix in the sour cream and vanilla extract until smooth. If using, blend in the heavy cream for added creaminess.

Pour the filling over the pre-baked crust in the springform pan.

Bake the Cheesecake: Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.

Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.

Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or overnight, to fully set.

Release the cheesecake from the springform pan and transfer to a serving plate. Serve chilled.