Description
Do you love cheesecake? Yeah, me, too! Here’s a low-carb cheesecake recipe that you’ll probably need to share with everyone (or freeze most of it for later). It’s so good you won’t want to stop with one yummy slice. The best news? It has fewer than 7 net carbs.
Ingredients
Crust
1 1/2 cups almond flour
2 Tbs erythritol
1/2 tsp cinnamon
7 Tbs butter, melted
Filling
3 eggs
1/2 cup fresh-squeezed lemon juice
1 cup erythritol
1 1/4 cup sour cream
3 8-oz packages of cream cheese
Instructions
- Preheat the oven to 300˚ while you make the crust.
- Melt 7 Tablespoons of butter in the microwave in a glass bowl or measuring cup. Stir in the Erythritol, cinnamon, and almond flour and mix well.
- Line the bottom of a springform cheesecake pan with parchment paper, allowing about an inch to com up on the sides of the pan. You CAN skip this step, but you probably don’t want to. The butter in the crust can melt out all over your stove.
- Press the crust mixture evenly in the bottom of the pan, and bake for 10 minutes.
- While the crust bakes, mix the filling.
- If you have a Blendtec or Vitamix, the next part is easy. Just add the ingredients to the jar in the order listed and hit the BATTER button (on the Blendtec) or start slowly and increase the speed to about medium on a Vitamix.
- You can also use a hand-held or stand mixer and beat on medium-high until you have a creamy batter.
- Pour the batter onto the slightly-cooled crust in the springform pan and place it in the oven.
- Increase the temperature to 325˚ and set a timer for 60 minutes.
- Depending on your oven, it may take slightly longer than 60 minutes to bake. The middle of the cheesecake should jiggle a little. The cheesecake might develop cracks on the surface, but that’s ok.
- Cool on a wire rack for an hour and then place in the refrigerator for another four hours (if you can restrain yourself. My husband loves hot cheesecake, so we always eat the first slice hot).
Notes
Although the nutrition facts make it appear as if this cheesecake is not really keto-friendly, it is. The net-carb count for it is only 6.9 carbs (18 of the carbs come from Erythritol, a sugar alcohol that has no effect on your blood sugar or metabolism–so those 18 carbs don’t count).
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: keto-friendly, sugar, sugar alcohol,dessert,low-carb,gluten-free
