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Keto Cheesecake

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  • Prep Time: 20 minutes

  • Bake Time: 60 minutes

  • Cooling Time: at least 4 hours (preferably overnight)

  • Servings: 12

  • Difficulty: Easy

Ingredients:

For the Crust:

  • 1 1/2 cups almond flour

  • 1/4 cup powdered Erythritol (or other Keto-friendly powdered sweetener)

  • 1/4 cup unsalted butter, melted

  • 1/2 teaspoon salt

For the Filling:

  • 3 (8-ounce) packages cream cheese, softened to room temperature

  • 1 cup powdered Erythritol

  • 3 large eggs, at room temperature

  • 1 teaspoon vanilla extract

  • 1/4 cup sour cream

  • 1/4 cup heavy cream

  • Zest of 1 lemon (optional)

  • 1/4 teaspoon salt

Instructions:

  1. Preheat and Prep: Preheat your oven to 325°F (165°C). Grease the bottom and sides of a 9-inch springform pan with butter or cooking spray. Wrap the outside of the pan tightly with heavy-duty aluminum foil to create a watertight seal, as you’ll be using a water bath.

  2. Make the Crust: In a medium bowl, whisk together the almond flour, 1/4 cup Erythritol, melted butter, and salt until well combined. The mixture should resemble wet sand. Press the crust mixture firmly and evenly onto the bottom and slightly up the sides of the prepared springform pan. Bake for 10-12 minutes, or until the edges are golden brown. Let the crust cool completely on a wire rack.

  3. Prepare the Filling: In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed. Gradually add the 1 cup of Erythritol and continue to beat until the mixture is smooth and free of lumps, another 1-2 minutes.

  4. Add Wet Ingredients: With the mixer on low speed, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Once the eggs are incorporated, add the vanilla extract, sour cream, heavy cream, lemon zest (if using), and salt. Beat just until combined – be careful not to overmix, as this can cause the cheesecake to crack.

  5. Fill the Pan and Bake: Pour the cheesecake filling over the cooled crust and spread it out evenly with a spatula. Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath will ensure the cheesecake bakes evenly and prevents cracking.

  6. Bake to Perfection: Bake the cheesecake in the preheated oven for 60-70 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when you gently shake the pan. Don’t worry if it’s not completely set in the very middle; it will continue to cook as it cools.

  7. The All-Important Cool: Turn off the oven, but leave the cheesecake inside with the oven door slightly ajar for 1 hour. This gradual cooling process helps prevent cracking. Carefully remove the springform pan from the water bath and remove the aluminum foil. Let the cheesecake cool completely on a wire rack at room temperature, about another 1-2 hours.

  8. Refrigerate and Serve: Once completely cool, transfer the cheesecake to the refrigerator and chill for at least 4 hours, but preferably overnight, to allow it to set completely. Before serving, carefully run a thin knife around the edge of the cheesecake before releasing the springform pan’s side. Slice and enjoy!

Tips for Success:

  • Use Room Temperature Ingredients: Softened cream cheese and room temperature eggs are crucial for a smooth, lump-free filling and prevent overmixing.

  • Don’t Overmix: Overmixing the filling after adding the eggs can incorporate too much air, leading to cracks during baking. Mix just until combined.

  • The Water Bath is Your Best Friend: Don’t skip the water bath! It’s the secret to a perfectly creamy, crack-free cheesecake.

  • Cool Slowly: The slow cooling process in the oven and then at room temperature is just as important as the water bath for preventing cracks.

  • Be Patient: Allow the cheesecake to chill thoroughly for at least 4 hours (overnight is best) so it can set up properly. A warm cheesecake is difficult to slice and has a softer texture.

Nutritional Information (per serving):

  • Calories: 390

  • Fat: 36g

  • Saturated Fat: 18g

  • Cholesterol: 145mg

  • Sodium: 210mg

  • Carbohydrates: 8g

  • Fiber: 3g

  • Sugar Alcohols: 4g (net carbs: 1g)

  • Protein: 9g

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