Description
Keto cheesecake is a low-carb, sugar-free dessert with a rich, creamy texture and an almond flour crust, perfect for those on a ketogenic diet.
Ingredients
Scale
- 2 cups almond flour
- 1/3 cup unsalted butter, melted
- 2 tablespoons Besti Monk Fruit Allulose Blend
- 1 teaspoon vanilla extract
- 32 ounces cream cheese, softened
- 1 1/4 cups Besti Powdered Monk Fruit Allulose Blend
- 3 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
- For the crust, combine almond flour, melted butter, Besti Monk Fruit Allulose Blend, and vanilla extract. Mix well and press firmly into the bottom of the pan.
- Bake the crust for 10-12 minutes or until golden brown. Let it cool for 10 minutes.
- For the filling, beat the softened cream cheese with Besti Powdered Monk Fruit Allulose Blend until smooth and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Add lemon juice and vanilla extract, then mix until fully combined.
- Pour the filling over the cooled crust and smooth the top. Bake for 40-55 minutes or until the center is slightly jiggly.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
Notes
- Ensure cream cheese and eggs are at room temperature for a smoother batter.
- Check the cheesecake’s doneness by looking for a set edge and a slightly jiggly center.
- For a crack-free cheesecake, consider using a water bath while baking.
- Prep Time: 20 minutes
- Cook Time: 40-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 80mg
Keywords: Keto cheesecake, low-carb cheesecake, sugar-free cheesecake, ketogenic cheesecake, almond flour cheesecake