Ultimate Cheesecake Low Carb
Indulge in the rich, creamy decadence of the *Ultimate Cheesecake Low Carb*—a luscious dessert designed to satisfy your sweet cravings while keeping carbs in check. Featuring a buttery almond flour crust and a velvety filling made with cream cheese, powdered erythritol, and a touch of vanilla, this keto-friendly cheesecake is the perfect guilt-free treat. A hint of optional lemon juice adds a subtle tang for a flavor that’s perfectly balanced. The recipe incorporates a water bath baking technique to ensure a flawless, crack-free top, and the result is a dessert that’s as stunning as it is delicious. With just 20 minutes of prep time and 60 minutes in the oven, this easy low-carb cheesecake is ideal for special occasions or any time you want a crowd-pleasing dessert that aligns with your healthy lifestyle. Refrigerate, slice, and enjoy a slice of indulgence without compromise!
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Ingredients
- 1.5 cups Almond flour
- 6 tablespoons Unsalted butter (melted)
- 3 tablespoons Granulated erythritol (or low-carb sweetener of choice)
- 24 ounces Cream cheese (softened)
- 1 cup Powdered erythritol (or powdered low-carb sweetener of choice)
- 3 units Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Heavy cream
- 1 tablespoon Fresh lemon juice (optional, for a tangy flavor)
Directions
Step 1
Preheat your oven to 325°F (165°C) and prepare a 9-inch springform pan by greasing it with butter or non-stick spray.
Step 2
In a medium-sized mixing bowl, combine almond flour, melted butter, and granulated erythritol. Mix until the texture resembles wet sand.
Step 3
Press the almond flour mixture firmly into the bottom of the prepared springform pan to create the crust. Smooth it out evenly with the back of a spoon or your hands.
Step 4
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool completely while you prepare the filling.
Step 5
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, about 2 minutes.
Step 6
Gradually add the powdered erythritol to the cream cheese, beating well after each addition until fully incorporated.
Step 7
Add the eggs, one at a time, beating on low speed after each addition. Do not overmix to avoid incorporating too much air.
Step 8
Mix in the vanilla extract, heavy cream, and lemon juice (if using). Continue to beat until all the ingredients are fully combined and the mixture is smooth and creamy.
Step 9
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Step 10
Place the springform pan in a water bath by wrapping the outside of the pan in foil and placing it in a larger baking dish filled with about 1 inch of hot water. This helps prevent cracks in the cheesecake as it bakes.
Step 11
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
Step 12
Turn off the oven, crack the door slightly, and let the cheesecake cool inside the oven for 1 hour. This will help prevent the top from cracking as it cools.
Step 13
After the cheesecake has cooled in the oven, remove it and let it come to room temperature. Then refrigerate for at least 4 hours, or overnight, to allow it to fully set.
Step 14
Once chilled, remove the cheesecake from the springform pan, slice, and serve. Enjoy your Ultimate Cheesecake Low Carb!
Nutrition Facts
| Serving size | 1559.7 grams (1559.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4879 |
| Total Fat 474.30g | 608% |
| Saturated Fat 244.80g | 1224% |
| Cholesterol 1737mg | 579% |
| Sodium 2508mg | 109% |
| Total Carbohydrate 311.80g | 113% |
| Dietary Fiber 15.50g | 55% |
| Total Sugars 31.00g | |
| Protein 93.40g | 187% |
| Vitamin D 120IU | 600% |
| Calcium 1094mg | 84% |
| Iron 11mg | 59% |
| Potassium 938mg | 20% |
Source of Calories