Easy To Make Tasty Keto Cheesecake

This Keto Cheesecake is a decadent treat that starts with a buttery almond flour crust and is topped with a smooth, creamy filling made from rich cream cheese and a touch of vanilla. Perfectly baked to a silky consistency, it’s chilled to allow flavours to meld beautifully. Finished with a light, whipped cream topping, this cheesecake is a delightful, low-carb dessert that’s both easy to make and irresistibly delicious.

If you find this recipe helpful, be sure to check out these 21 more delicious and healthy Keto recipes.

Ingredients:

For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup granulated erythritol or another keto-friendly sweetener
- 1/4 cup melted butter

For the Filling:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated erythritol or another keto-friendly sweetener
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup sour cream

For the Topping (optional):
- 1/2 cup heavy cream
- 1 tbsp granulated erythritol
- 1/2 tsp vanilla extract

Instructions:

1. Preheat the Oven:
— Set your oven to 325°F (163°C).

2. Prepare the Crust:
— In a medium bowl, mix almond flour, erythritol, and melted butter until well combined.
— Press the mixture evenly into the bottom of an 8-inch (20 cm) springform pan to form the crust.
— Bake the crust in the preheated oven for 10 minutes. Remove from oven and let it cool slightly.

3. Prepare the Filling:
— In a large bowl, beat the cream cheese until smooth and creamy.
— Add erythritol and vanilla extract, and continue to beat until well combined.
— Add the eggs, one at a time, mixing well after each addition.
— Stir in the sour cream until the mixture is smooth.

4. Assemble and Bake:
— Pour the cream cheese mixture over the pre-baked crust in the springform pan.
— Smooth the top with a spatula.
— Bake in the oven for 45–50 minutes, or until the edges are set and the center is slightly jiggly.
— Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about 1 hour.

5. Chill:
— Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.

6. Prepare the Topping (Optional):
— In a medium bowl, whip heavy cream, erythritol, and vanilla extract until stiff peaks form.
— Spread the whipped cream over the chilled cheesecake before serving.

7. More Easy, Delicious And Healthy Keto Meals:

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Tips for Beginners:

- Softened Cream Cheese: Ensure the cream cheese is softened before mixing to avoid lumps.
- Springform Pan: Using a springform pan makes it easier to remove the cheesecake once it’s set.
- Cool Gradually: Allow the cheesecake to cool gradually in the oven to prevent cracks.

Total Time:
- Prep Time: About 15 minutes
- Cook Time: 55–60 minutes
- Cooling Time: 4 hours (or overnight)
- Total Time: Approximately 5–6 hours

Servings:
- 8–10 (depending on portion size)

Enjoy your creamy, keto-friendly cheesecake that’s both simple to make and delicious! ALSO don’t forget to have a look at my FREE E-Book for more healthy keto recipes.