Dessertscookinglsl5.0
Keto Cheesecake (Creamy, Easy, No Water Bath)
Creamy keto cheesecake with almond flour crust, no water bath, and only 5g net carbs per slice. Easy, smooth, and perfect every time.
👥 16 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 15 min🔥 Cook: 1h 10m👤 Mira Lyubenova📖 cookinglsl
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
1
Make the crust
2
Preheat oven to 350°F (175°C).
3
In a bowl, combine almond flour, sweetener, and melted butter. Mix until evenly combined.
almond flour2 cupsmelted butter5 tbsp
4
Line a 10-inch springform pan with parchment paper and lightly grease the sides.
5
Press the mixture firmly into the bottom to form an even layer.
6
Bake for ⏱️ 10 minutes, until lightly golden.
7
Remove and reduce oven temperature to 300°F (150°C).
8
Make the filling
9
In a large bowl, beat the cream cheese and sweetener until completely smooth and creamy. Scrape the bowl as needed.
cream cheese (softened)32 oz
10
Add sour cream (or heavy cream) and mix until fully incorporated.
11
Add vanilla extract, salt, and optional lemon juice. Mix gently.
vanilla extract1 tsp
12
Add the eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix.
eggs4
13
Pour the batter over the crust and smooth the top.
14
Bake
15
Bake for 60–⏱️ 70 minutes, until the edges are set and the center still has a slight wobble.
16
Turn off the oven and let the cheesecake cool inside with the door slightly open for 20–⏱️ 30 minutes.
17
Remove and cool completely at room temperature.
18
Refrigerate for at least ⏱️ 2 hours before slicing.
Nutrition Facts
calories
326 kcal
fat Content
31 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
232 mg
protein Content
8 g
cholesterol Content
113 mg
carbohydrate Content
6 g
saturated Fat Content
14 g
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