A gluten-free, low-carb, keto cheesecake recipe that is easy to make and has the creaminess and flavor of the classic without all the carbs!
Ingredients
- 2 cups blanched almond flour
- 0.33 cups butter , melted
- 3 tablespoons powdered erythritol sweetener
- 1 teaspoon vanilla extract
Instructions
-
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Slow Cooker Beef Stroganoff
This crock pot beef stroganoff is an easy variation of a favorite. I used to prepare it the traditional way with sour cream but was out of it one night, so I used cream cheese instead. My husband and I liked it even better! Serve over hot cooked egg noodles or rice.
Easy Pineapple Fried Rice
This stir-fried pineapple fried rice side dish is both naturally sweet and savory! Garlic and fresh ginger keep it light in flavor, and the veggies add a pop of color. A great way to use up leftover white rice.
These Copycat Choco Tacos Taste Just Like the Real Thing
If Klondike won't bring back the ice cream truck treat, you can still make it at home.