Rating: 4 stars
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A gluten-free, low-carb cheesecake recipe that is easy to make and has the creaminess and flavor of the classic without all the carbs!

Recipe Summary

cook:
45 mins
additional:
4 hrs 10 mins
total:
5 hrs 10 mins
prep:
15 mins
Servings:
16
Yield:
1 9-inch cheesecake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
For the Crust:
For the Filling:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.

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  • Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.

  • Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.

  • Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.

  • Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.

  • Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.

Cook's Note:

You can use granular or powdered erythritol for the crust. Measure the butter solid.

Nutrition Facts

335 calories; protein 8.7g; carbohydrates 22.1g; fat 32g; cholesterol 106.6mg; sodium 206.2mg. Full Nutrition
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