Description
A delightful low-carb cheesecake recipe perfect for two, ideal for those following a keto diet.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/4 cup granulated erythritol (or your preferred keto sweetener)
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup sour cream
- 1/2 teaspoon lemon juice
- 1/4 teaspoon almond extract (optional)
- 1/4 cup almond flour (for crust)
- 2 tablespoons unsalted butter, melted (for crust)
- 1 tablespoon granulated erythritol (for crust)
Instructions
- Preheat the oven to 325°F.
- In a medium bowl, combine the almond flour, melted butter, and 1 tablespoon of erythritol. Mix until crumbly.
- Press the mixture into the bottom of a small, greased baking dish or two ramekins to form the crust.
- Bake for 10 minutes, then remove and let cool.
- In a separate bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add the 1/4 cup erythritol, vanilla extract, and almond extract (if using). Mix until well combined.
- Add the egg, sour cream, and lemon juice to the cream cheese mixture. Beat until smooth and creamy, ensuring no lumps remain.
- Pour the cheesecake filling over the cooled crust(s).
- Bake for 20-25 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 30 minutes.
- Refrigerate for at least 2 hours before serving to set completely.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 1g
- Sodium: 300mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg