Description
Indulge in a rich, velvety sugar-free cheesecake that fits perfectly into your ketogenic lifestyle. This easy, low-carb dessert features a crisp almond flour crust and a smooth, creamy filling balanced with refreshing lemon and vanilla. It is a guilt-free treat that captures the classic bakery-style experience without the carb crash or refined sugars, making it an ideal centerpiece for any occasion.
Ingredients
2 cups blanched almond flour
1/3 cup unsalted butter, melted and cooled
2 tbsp monk fruit blend sweetener
1 tsp vanilla extract
32 oz cream cheese, softened to room temperature
1 1/4 cups powdered monk fruit sweetener
3 large eggs, room temperature
1 tbsp fresh lemon juice
Instructions
Preheat oven to 350°F and line a springform pan with parchment paper.
Combine almond flour, melted butter, and granulated sweetener in a bowl until it resembles wet sand.
Press the mixture firmly into the bottom of the prepared springform pan.
Bake the crust for 10 minutes, then remove from the oven.
In a separate large bowl, beat the softened cream cheese with the powdered sweetener until smooth.
Add the eggs one at a time, mixing on low speed to avoid incorporating air.
Stir in the vanilla extract and lemon juice until well combined.
Pour the filling over the prepared crust and smooth the top.
Bake at 350°F until the center is set but still slightly jiggly.
Remove from the oven, cool completely, and refrigerate for at least 8 hours before serving.
Notes
Ensure all ingredients are at room temperature to prevent lumps in the batter. Do not overmix after adding the eggs. Refrigerate for at least 8 hours for the perfect texture; overnight is preferred.
- Prep Time: 20
- Cook Time: 60
- Category: Desserts
- Method: Baking
- Cuisine: American