I gotta say, cheesecake was my ultimate weakness growing up. But when I went gluten-free, it felt like I’d given up on all those creamy, dreamy desserts, until I figured out how to make this low-carb version.
It’s rich, satisfying, and won’t mess with your health goals.
Think of it as your go-to treat that’s totally worth every bite. Plus, it’s packed with real, fresh ingredients you can grab at any farmer’s market.
No weird aftertaste, no sketchy sweeteners. Just pure cheesecake magic, minus the carbs.
Tips
- For extra flavor: Add a teaspoon of almond extract to the filling for a nutty twist.
- Topping ideas: Fresh berries, a drizzle of keto chocolate, or a sprinkle of crushed nuts work great.
- Substitutions: If you can’t find almond flour, finely ground pecans or walnuts make a tasty crust alternative.
- Pro tip: Use a water bath while baking to avoid cracks. Just wrap your pan in foil and place it in a larger pan filled with hot water.
Serving Suggestions
I love serving this cheesecake with a dollop of freshly whipped cream and a few raspberries on the side. It’s also amazing with a dusting of cocoa powder for those chocolate cravings!
Low-Carb Cheesecake Bliss
- Total Time: 12 slices
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
A creamy, rich cheesecake made with a buttery almond flour crust and sweetened with monk fruit. Perfect for low-carb and gluten-free lifestyles!
Ingredients
For the crust
- 1 ½ cups almond flour
- 3 tbsp melted butter
- 2 tbsp granulated monk fruit sweetener
- Pinch of salt
For the filling
- 16 oz cream cheese (room temp)
- ¾ cup powdered monk fruit sweetener
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tsp lemon juice
- ½ cup sour cream
Instructions
- Prep the crust:
Preheat the oven to 350°F. Mix almond flour, melted butter, sweetener, and a pinch of salt in a bowl until crumbly. Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes or until lightly golden. Let it cool while you make the filling. - Make the filling:
Beat the cream cheese and sweetener on medium speed until smooth. Add eggs one at a time, beating well after each. Stir in vanilla, lemon juice, and sour cream until everything’s combined. Don’t overmix—it should be creamy, not airy. - Assemble and bake:
Pour the filling over the cooled crust, spreading it out evenly. Bake for 40-45 minutes, or until the center jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool inside for an hour (this helps prevent cracks). - Chill it:
Cover and refrigerate for at least 4 hours or overnight for the best texture. Slice and enjoy!
Notes
Store leftovers in the fridge for up to 5 days. Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Chilling Time: 10
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
