Perfectly Creamy Low Carb Cheesecake
This low carb cheesecake is a guilt-free dessert that offers the creamy indulgence of a classic cheesecake without all the carbs. With a buttery almond flour crust and tangy filling, it's an easy low carb dessert perfect for any occasion.
Ingredients
- 2 cups blanched almond flour
- ⅓ cup butter, melted
- 3 tablespoons powdered erythritol sweetener
- 1 teaspoon vanilla extract
- 4 (8-ounce) packages cream cheese, softened
- 1 ¼ cups powdered erythritol sweetener
- 3 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon zest
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper. Wrap the bottom with aluminum foil if needed to prevent leakage.
- In a small bowl, mix almond flour, melted butter, powdered erythritol, and vanilla extract until you form a crumbly mixture. Press this firmly into the bottom of the springform pan to create the crust.
- Bake the crust for 10–12 minutes, or until lightly golden. Let it cool for 10 minutes.
- Meanwhile, in a large bowl or stand mixer, beat softened cream cheese and powdered erythritol at low speed until fluffy. Add eggs one at a time, mixing between each addition. Finally, blend in the lemon juice, zest, and vanilla extract.
- Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 45–55 minutes, or until the center is slightly jiggly but mostly set.
- Remove the cheesecake from the oven, cool it in the pan, then cover and refrigerate overnight (or at least 4 hours) to fully set.
- Run a knife along the edges of the pan before unclamping the sides. Serve chilled and enjoy!