Keto Cheesecake
Make a creamy low-carb keto cheesecake with an almond-flour crust, smooth cream cheese filling, vanilla, and sour cream for an elegant make-ahead dessert.
Servings: 10
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 5 hours 5 minutes
Ingredients
Ingredients
- 2 cups almond flour
- 1/4 cup granulated allulose
- 5 tablespoons melted butter
- 24 ounces full-fat cream cheese softened
- 3/4 cup granulated allulose
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
Instructions
Instructions
- Heat the oven to 350°F and line the bottom of a 9-inch springform pan with parchment.
- Mix almond flour, 1/4 cup allulose, and melted butter, then press the mixture firmly into the pan.
- Beat softened cream cheese and 3/4 cup allulose until smooth. Add eggs one at a time, then mix in vanilla and sour cream just until combined.
- Pour the filling over the crust and bake for about 45 minutes, until the edges are set and the center still has a slight wobble.
- Cool completely, then refrigerate for at least 4 hours before slicing.