Description
This rich and creamy Keto Cheesecake is a delicious low-carb dessert that satisfies your sweet tooth while keeping you on track with your ketogenic diet.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/3 cup erythritol
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 16 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup erythritol (for filling)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine almond flour, cocoa powder, and erythritol; add melted butter and mix well.
- Press the mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat cream cheese and erythritol until smooth.
- Add sour cream, eggs, and vanilla, and mix until well combined.
- Pour the cream cheese filling over the crust.
- Bake for 40-45 minutes, until the edges are set but the center is slightly jiggly.
- Allow to cool, then refrigerate for at least 4 hours before serving.
Notes
- For best results, use room temperature ingredients.
- Top with sugar-free whipped cream or berries if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg