Keto cheesecake with almond crust
A creamy, New York-style cheesecake on a toasted almond and butter crust, sweetened with erythritol and sharpened with a little lemon. Baked gently and cooled slowly, it slices clean and tastes the way a cheesecake should.
- Time
- 95 min (20 prep + 75 cook)
- Servings
- 12
- Per serving
- 357 kcal
- Protein
- 9 g
Ingredients
Crust
- 1 1/2 cups almond flour, fine, blanched
- 4 tbsp butter, melted
- 2 tbsp erythritol, powdered
- a pinch salt
Filling
- 24 oz cream cheese, room temperature
- 3/4 cup sour cream, room temperature
- 1 cup + 2 tbsp erythritol, powdered
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 3 large eggs, room temperature
Steps
- Heat the oven to 350°F and line the base of a 9 inch springform pan with parchment. Stir the almond flour, melted butter, erythritol and salt together, press firmly over the base and bake 10 minutes, until barely golden. Lower the oven to 325°F and set a tray of hot water on the shelf below.
- Beat the cream cheese and powdered erythritol on low speed until completely smooth, scraping the bowl, then beat in the sour cream, lemon juice and vanilla.
- Add the eggs one at a time on low speed, stirring only until each disappears; beating in air is what cracks a cheesecake. Pour over the crust.
- Bake 55–65 minutes, until the edge is set, the center is only just set and a thermometer there reads 160°F. Turn the oven off, prop the door open and leave it there for 1 hour.
- Run a knife around the edge, then chill at least 6 hours, ideally overnight, before unclipping and slicing with a hot knife. Keeps 4 days in the fridge; freezes 3 months in slices.
Good to know
Why powdered erythritol?
Granulated erythritol stays gritty in a cold filling. If that is all you have, grind it in a blender for 30 seconds first.
Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt works in its place and adds a little more tang, at about the same score.
Alternative
Per
- Calories
- 317
- Protein
- (8%)
- 8 g
- Fat
- (72%)
- 29 g
- Carbohydrates
- (20%)
- 19 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 262 mg
More desserts
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 4285 kcal goes into the pot and 1418 g of ingredients comes out as about 1350 g of food: 317 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.