Low-Carb Sugar-Free Cheesecake Recipe

 

Low-Carb Sugar-Free Cheesecake

Ingredients (8 servings, 7-inch pan):
Crust:

• 1 cup almond flour

• 3 tbsp unsalted butter (melted)

• 1 tbsp erythritol

• ½ tsp vanilla extract

Cheesecake Filling:

• 14 oz (400 g) cream cheese (room temperature)

• ¾ cup heavy cream (33-36%)

• 2 large eggs

• ¼ cup erythritol

• 1 tsp vanilla extract

• ½ tsp lemon juice

Instructions:

• Prepare the crust:

• Mix almond flour, erythritol, melted butter, and vanilla extract until combined.

• Line the bottom of a 7-inch springform pan with parchment paper, press the crust mixture evenly.

• Bake at 340°F (170°C) for 8-10 minutes until slightly golden.

• Make the filling:

• Beat cream cheese and erythritol until smooth.

• Add eggs one at a time, mixing on low speed.

• Pour in heavy cream, vanilla extract, and lemon juice, mix until combined.

• Baking:

• Pour the filling over the crust.

• Bake at 300°F (150°C) using a water bath for about 60 minutes (edges should be set, center slightly jiggly).

• Turn off the oven and let the cheesecake rest inside for 30 minutes.

• Cooling:

• Let it cool at room temperature, then refrigerate for at least 4 hours (best overnight).

Nutrition per serving (~3.5 oz / 100 g):

• Calories: 290 kcal

• Protein: 7 g

• Fat: 27 g

• Carbs: 4 g

Total weight: ~28 oz (800 g)

Total time: ~6 hours (including chilling)

Enjoy your creamy, low-carb cheesecake!

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