Description
This simple Keto Cheesecake is creamy and low in carbs, perfect for a rich dessert that fits a low-carb or keto plan.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup erythritol
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup powdered erythritol
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 2 cups fresh strawberries
- 1/4 cup sweetener (to taste)
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- Combine almond flour, erythritol, and melted butter in a mixing bowl to form the crust. Press the mixture into the bottom of the prepared pan.
- Beat the cream cheese until smooth in another bowl. Add powdered erythritol, eggs, vanilla extract, and salt. Mix until just combined.
- Pour the cream cheese mixture over the crust and smooth the top.
- Bake for 50-60 minutes until the center is set but still slightly jiggly. Let it cool completely before refrigerating for at least 4 hours or overnight.
- Blend strawberries with sweetener until smooth and serve over chilled cheesecake.
Notes
Chill the cake for at least 4 hours or overnight for the best texture. Cover the cheesecake or keep it in a sealed container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg