Description

Indulge in a velvety-smooth, low-carb cheesecake featuring a nutty almond flour crust and a zesty lemon-infused filling. This keto-friendly dessert perfectly balances natural sweetness with a rich, creamy texture for a guilt-free treat that celebrates wholesome ingredients.

Ingredients

2 cups blanched almond flour
1/4 cup unsalted butter, melted
3 tbsp granular monk fruit sweetener
1 tsp vanilla extract
24 oz cream cheese, softened
1 cup powdered monk fruit sweetener
3 large eggs
1 tbsp fresh lemon juice
1 tsp vanilla extract

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Instructions

Preheat oven to 350°F (177°C) and line a 9-inch springform pan with parchment paper.
In a medium bowl, combine almond flour, melted butter, granular sweetener, and 1 teaspoon of vanilla extract until the mixture resembles wet sand.
Press the dough firmly into the bottom of the prepared pan and bake for 10 to 12 minutes until lightly golden; set aside to cool.
In a large bowl, beat the softened cream cheese and powdered sweetener at medium speed until completely smooth and fluffy.
Add the eggs one at a time, mixing on low speed after each addition, then blend in the lemon juice and the remaining vanilla extract.
Pour the batter over the crust and bake for 40 to 55 minutes until the edges are set but the center remains slightly jiggly.
Run a knife around the edge of the pan, allow the cheesecake to cool on the counter, and then refrigerate for at least 4 hours before serving.

Notes

To prevent cracks, avoid over-mixing the batter once the eggs are added, as this incorporates excess air into the mixture. For the best flavor development and the most professional texture, prepare the cheesecake a full day in advance and allow it to set in the refrigerator overnight.

Prep Time: 20 mins
Cook Time: 55 mins
Category: Dessert
Method: Baking
Cuisine: American