Make this satisfying, low-carb cheesecake to enjoy a comforting dessert while sticking to your healthier eating goals after the holidays.
Author:sarahthompson
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
8 ounces cream cheese, softened
1/2 cup granulated erythritol or preferred keto sweetener
1/4 cup heavy cream
1 teaspoon vanilla extract
1 large egg
1/4 cup almond flour
2 tablespoons melted butter
Pinch of salt
Instructions
Preheat your oven to 325 degrees Fahrenheit. Grease and line a small springform pan (about 6 inches) with parchment paper.
In a medium bowl, beat the softened cream cheese with the sweetener until smooth.
Mix in the heavy cream and vanilla extract until just combined.
Beat in the egg until the batter is smooth. Do not overmix.
In a separate small bowl, combine the almond flour and salt.
Gently fold the dry ingredients into the cream cheese mixture.
Pour the batter into the prepared springform pan.
Bake for 30 to 35 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and let the cheesecake cool inside the oven with the door propped open for one hour. This prevents cracking.
Remove the cheesecake from the oven and cool completely on a wire rack.
Chill in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving.
Notes
For a crust, mix 1/2 cup almond flour, 2 tablespoons melted butter, and 1 tablespoon sweetener. Press into the bottom of the pan before adding the filling. Bake the crust for 8 minutes before adding the filling.
Use full-fat cream cheese for the best texture.
This recipe is a good base for adding sugar-free toppings like berries or a lemon zest swirl.