Keto Cheesecake

All the richness of traditional cheesecake without the carbs, using natural sweeteners and almond flour.

Almond Crust

• 200g almond flour
• 60g butter, melted
• 3 tbsp erythritol
• 1/4 tsp salt

Filling

• 680g cream cheese, room temperature
• 150g erythritol (or preferred keto sweetener)
• 3 large eggs
• 120ml heavy cream
• 2 tsp vanilla extract
• 1 tbsp lemon juice
• 1/4 tsp salt

Method

Make crust

1. Mix almond flour, melted butter, erythritol, and salt.
2. Press firmly into bottom of 9-inch springform pan.
3. Bake at 350°F for 10 minutes until lightly golden.

Prepare filling

1. Beat cream cheese until completely smooth.
2. Gradually add erythritol, beating until light.
3. Add eggs one at a time, mixing just until combined.
4. Beat in cream, vanilla, lemon juice, and salt.

Bake and cool

1. Pour filling over crust, smooth top.
2. Bake at 325°F for 45-55 minutes until center is almost set.
3. Turn off oven, crack door, cool 1 hour.
4. Refrigerate at least 4 hours or overnight.

Sweetener notes

Erythritol works best for texture. Adjust amount to taste - some brands are sweeter than others.

Preventing cracks

Don't overbeat after adding eggs, and avoid opening oven door during baking.

Net carbs

Approximately 4g per slice (12 servings), compared to 25g+ in traditional cheesecake.

Serve plain or with sugar-free berry compote for an indulgent keto dessert.