Description
This Keto Cheesecake Cake is a delicious low-carb dessert that combines cheesecake and cake in one.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup granulated erythritol
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 16 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup powdered erythritol
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine almond flour, erythritol, cocoa powder, and melted butter. Mix well.
- Press the mixture into a greased cake pan to form the crust.
- Bake the crust for 10 minutes, then remove and allow to cool.
- In another bowl, beat together cream cheese, sour cream, powdered erythritol, and lemon juice until smooth.
- Add eggs one at a time, mixing well after each addition.
- Pour the cheese mixture over the cooled crust and spread evenly.
- Bake for an additional 30-35 minutes or until the center is set.
- Let the cake cool completely before refrigerating for at least 4 hours.
Notes
- For best results, use room temperature ingredients.
- Allow the cake to chill overnight for the best flavor.
- Top with fresh berries before serving if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg