How To Make Low-Carb Cheesecake
Cheesecakes are always a heavenly treat! It’s soft, sweet, and easily melts in your mouth. Try our creative and tasty cheesecake recipes! You’ll surely want to a bite out of every cheesecake you end up making.
Serves:
Ingredients
- 2 cups of almond flour
- 1/4 cup of melted butter
- 2 packages of cream cheese (8 oz each)
- 1/2 cup of powdered erythritol
- 2 teaspoons of vanilla extract
- 2 large eggs
- 1/4 cup of sour cream
- 1 tablespoon of lemon juice
- 1/4 cup of heavy cream
Instructions
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Preheat the oven to 325°F (163°C). Line a 9-inch (23 cm) springform pan with parchment paper.
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In a bowl, combine the almond flour and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
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In a large mixing bowl, beat the cream cheese until smooth. Add the erythritol and vanilla extract, and beat until well combined.
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Add the eggs, one at a time, beating well after each addition. Add the sour cream, lemon juice, and heavy cream, and mix until smooth.
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Pour the cream cheese mixture over the crust in the prepared pan. Smooth the top with a spatula.
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Bake for about 45 minutes, or until the edges are set but the center is still slightly jiggly.
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Turn off the oven and leave the cheesecake inside for an additional 30 minutes.
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Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours, or overnight.
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Serve chilled and enjoy!
Nutrition
- Calories : 400kcal
- Total Fat : 35g
- Saturated Fat : 14g
- Cholesterol : 120mg
- Sodium : 230mg
- Total Carbohydrates : 10g
- Dietary Fiber : 4g
- Sugar : 2g
- Protein : 15g
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