Easy Keto Sugar-Free Cheesecake

Easy Keto Sugar-Free Cheesecake

Ingredients

 Crust:

Filling:

  • 16 oz (2 packages) cream cheese, softened
  • ½ cup erythritol (or to taste)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice (optional)
  • .

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (160°C).
    1. Make the Crust:
      • In a bowl, mix the almond flour, erythritol, and cinnamon.
      • Stir in the melted butter until well combined.
      • Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes until lightly golden. Let it cool.
    2. Prepare the Filling:
      • In a large mixing bowl, beat the softened cream cheese until smooth.
      • Add the erythritol, and mix until combined.
      • Beat in the eggs one at a time, mixing well after each addition.
      • Add the vanilla extract and lemon juice, mixing until smooth.
    3. Bake:
      • Pour the filling over the cooled crust.
      • Bake for 45-55 minutes, or until the center is set but still slightly jiggly.
    4. Cool and Chill:
      • Let the cheesecake cool at room temperature for an hour, then refrigerate for at least 4 hours (preferably overnight) before serving.
    5. Serve:

    Tips

    • For a richer flavor, you can add a tablespoon of sour cream to the filling.
    • Store leftovers in the refrigerator for up to a week.

    Enjoy your delicious keto cheesecake!