Introduction
The classic cheesecake has undergone numerous transformations since its ancient Greek origins, where it was served to athletes during the first Olympic games. Today's keto adaptation represents the latest evolution in this dessert's 2,000-year history, proving that healthy eating doesn't mean sacrificing traditional flavors. This sugar-free version emerged during the recent keto movement, as creative bakers discovered that premium sugar alternatives and almond flour could recreate the luxurious texture and taste of traditional cheesecake while maintaining ketosis. It's become a staple at low-carb gatherings and holiday celebrations, offering a guilt-free way to enjoy this timeless dessert.
Ingredients
• 24 oz (680g) full-fat cream cheese, softened at room temperature
• 1 cup (200g) granulated erythritol sweetener
• 4 large eggs, room temperature
• 1 cup (240ml) heavy whipping cream
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon fine sea salt
• 2 cups (200g) blanched almond flour
• 1/3 cup (75g) unsalted butter, melted
• 3 tablespoons granulated erythritol sweetener for crust
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt for crust
Step 1:
Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water seepage.
Step 2:
In a food processor, combine almond flour, melted butter, 3 tablespoons erythritol, cinnamon, and salt for crust. Pulse until mixture resembles coarse crumbs.
Step 3:
Press crust mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes until lightly golden. Remove and let cool while preparing filling.
Step 4:
In a large bowl, beat softened cream cheese and erythritol with an electric mixer until smooth and creamy, about 2-3 minutes.
Step 5:
Add eggs one at a time, beating on low speed after each addition just until blended.
Step 6:
Mix in heavy cream, vanilla extract, and salt until combined, being careful not to overmix.
Step 7:
Pour filling over cooled crust. Place springform pan in a larger roasting pan and add hot water to reach halfway up the sides of the springform pan.
Step 8:
Bake for 60-70 minutes until center is almost set but still slightly jiggly. Turn off oven, crack door open, and let cheesecake cool in oven for 1 hour.
Step 9:
Remove from water bath, refrigerate for at least 4 hours or overnight before serving.
Q: Why did my cheesecake crack?
A: Cracks usually occur from overmixing, sudden temperature changes, or not using a water bath. Follow mixing and cooling instructions carefully.
Q: Can I freeze this cheesecake?
A: Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in refrigerator before serving.
Q: Can I use a different sweetener?
A: Yes, monk fruit sweetener can be substituted in equal amounts for erythritol.
• Ensure all cold ingredients are at room temperature before starting.
• Monk fruit sweetener can be substituted for erythritol in equal amounts.
• For dairy-free version, use dairy-free cream cheese and coconut cream.
• Store-bought almond flour crust can be used as a time-saving alternative.
• Contains nuts (almonds) and dairy.
• Suitable for ketogenic and low-carb diets.
• Not suitable for those with nut allergies.
Slice with a warm, clean knife and serve chilled. Optional: top with fresh berries or sugar-free whipped cream.
Store covered in refrigerator for up to 5 days, or freeze for up to 2 months wrapped tightly in plastic wrap and foil.
Start early in the day to allow adequate cooling and chilling time. Ensure ingredients are at room temperature before starting.
- Do not overmix after adding eggs to prevent cracks
- Use a water bath to ensure even baking and prevent cracks
- Allow cheesecake to cool gradually to prevent surface from cracking
Switch up the crust using crushed pecans or macadamia nuts. Add sugar-free chocolate chips or lemon zest to the filling for flavor variations.
Serve with sugar-free coffee, herbal tea, or a glass of dry red wine.
Year-round
Contains dairy (cream cheese, heavy cream, butter) and tree nuts (almonds). Not suitable for those with nut or dairy allergies.
