Keto Vanilla Cheesecake with Almond Crust

Keto Vanilla Cheesecake with Almond Crust

An unbelievably creamy cheesecake recipe you will never regret trying. It is sugar-free, keto-friendly, low in carbs and filled with all the traditional and authentic flavors.

Course Dessert

Cuisine American, Keto, Low Carb

Keyword cheesecake almond crust, keto cheesecake

Prep Time 30

Cook Time 40

Passive time 6

Total Time 7 10

Servings

Calories 318kcal

Author Rayane Chehab, MS, RDN

Ingredients

For the crust

2 cups almond flour
¼ cup butter melted
3 tbsp erythritol
1 tsp vanilla extract

For the filling

4 cups cream cheese
4 eggs large
½ cup erythritol
¼ cup lemon juice
1 tbsp vanilla extract
1 tbsp lemon zest

To decorate (optional)

2 tbsp whipped cream
1 Mint leaves
3 Lemon Slices

US Customary - Metric

Instructions

For the crust:

Preheat the oven to 180 °C or 350F and prepare the mold for the cheesecake. Cover the mold with butter and set aside.
In a large bowl, mix the melted butter with almond flour, sweetener and vanilla. Stir very well with a spoon until you get a mixture similar to cookie crumbs.
Distribute the mixture evenly in the container and flatten with your hands, you can also use a flat-bottomed potato chopper.
Bake for about ten minutes and remove from the oven. Meanwhile, prepare the cheesecake filling.

For the filling:

In a bowl, mix the cream cheese, eggs, sweetener, lemon juice, lemon zest and vanilla essence. Beat until well blended.
Empty the mixture into the crust, give it a small blow so that the air comes out and flatten with a spatula. Bake in the oven for 40 minutes covered with aluminum foil.
Cool for at least 6 hours. Unmold, slice and enjoy.

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