Description
Silky, rich, and perfectly sweet — this keto cheesecake is a creamy dream come true! Made with a nutty almond flour crust and a smooth filling, it’s the ultimate low-carb dessert for any occasion.
Ingredients
For the Crust:
1 cup almond flour
¼ cup powdered erythritol or monk fruit sweetener (adjust to taste)
2 tbsp melted coconut oil or butter
Pinch of salt
For the Filling:
16 oz cream cheese, softened (about 2 packages)
½ cup heavy cream or full-fat coconut cream
¼ cup powdered sweetener (erythritol or allulose)
1 tsp vanilla extract
Zest of ½ lemon (optional, for brightness)
1–2 tbsp lemon juice or sour cream (for tangy texture)
Pinch of salt
Optional Toppings:
Sugar-free berry compote
Whipped cream
Crushed nuts or cacao nibs
Chocolate shavings or drizzle
Fresh mint leaves
FOR KETO VERSION:
Use full-fat dairy and ensure your sweetener is low-carb. For a vegan option, use cashew cream or tofu-based filling with plant-based sweetener.
Instructions
Preheat oven to 325°F (160°C) .
In a bowl, mix almond flour , powdered sweetener , melted oil , and salt until crumbly.
Press firmly into the bottom of a lined 7-inch springform pan or small loaf pan.
Bake for 10–12 minutes until lightly golden. Let cool while preparing the filling.
Make the Filling:
In a large bowl, beat cream cheese until smooth and fluffy.
Add heavy cream , powdered sweetener , vanilla , lemon zest/juice , and salt . Mix well until thick and creamy.
Pour mixture over cooled crust. Smooth the top with a spatula.
Chill & Set:
Cover and refrigerate for at least 4 hours or overnight until firm and set.
Optional: Top with sugar-free berries, whipped cream, or chocolate drizzle before serving.
- Prep Time: 10 mins
- Chill Time: 4 hrs
- Cook Time: 12 mins
Nutrition
- Serving Size: 8 slices
- Calories: 200
- Fat: 16g
- Carbohydrates: 3g
- Protein: 6g