Keto Cheesecake

This Keto Cheesecake is a deliciously creamy and rich low-carb dessert, perfect for satisfying your sweet tooth while adhering to a ketogenic diet. With a nutty crust and a velvety filling, it's a delightful treat that feels indulgent without the added carbs.

Ingredients

• Almond flour - 60g
• Unsweetened cocoa powder - 10g
• Erythritol - 30g
• Unsalted butter - 30g, melted
• Cream cheese - 120g, softened
• Sour cream - 60g
• Vanilla extract - 1 tsp
• Egg - 1 large
• Lemon juice - 1 tsp
• Salt - a pinch

Steps

1. Preheat your oven to 160°C (320°F).
2. In a mixing bowl, combine the almond flour, cocoa powder, 15g of erythritol, and melted butter until well mixed.
3. Press the mixture into the bottom of a small, greased 5-inch (12.5 cm) springform pan to form the crust.
4. In another bowl, beat the softened cream cheese until smooth, then add the sour cream, remaining erythritol, vanilla extract, lemon juice, and a pinch of salt, mixing until well combined.
5. Add the egg to the cream cheese mixture and blend until fully incorporated and smooth.
6. Pour the filling over the crust in the springform pan, smoothing the top with a spatula.
7. Bake in the preheated oven for about 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
8. Turn off the oven and let the cheesecake cool inside for about 10 minutes, then remove from the oven and let it cool completely at room temperature.
9. Once cooled, refrigerate for at least 2 hours before serving to allow it to set properly.
10. Serve chilled, optionally topped with a sprinkle of cocoa powder or fresh berries (ensure they are low-carb).

Nutrition

• Calories: 290
• Protein: 8 g
• Carbs: 6 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 80 mg
• Total Fat: 25 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in healthy fats from cream cheese and almond flour, promoting satiety.

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