Low-carb and keto-friendly cheesecake is smooth, creamy and delicious. It’s super easy to make with no water bath required, and will be sure to satisfy your sweet tooth!
Servings: 12 slices
For the crust
- 2 tbsp (2 oz) Wholesome Allulose (granulated)
- 1 1/2 Cups Almond Flour
- ¼ cup butter melted
- 1 tsp Vanilla Extract
- ½ tsp cinnamon optional
For the filling
- 1 1/4 cups (10 oz) Wholesome Allulose (granulated)
- 4 8 oz packages full-fat cream cheese at room temperature
- 4 Large Eggs at room temperature
- 1 cup sour cream
- 1 tbsp Vanilla Extract
- 1 tbsp. freshly squeezed lemon juice optional
Preheat oven to 325F with rack in the middle.
In a large mixing bowl, combine the ingredients for the crust. Press evenly into a 9-inch springform pan. Place in the fridge to set while you are preparing the filling.
Add the cream cheese and allulose to a large mixing bowl. Beat 2-3 minutes with an electric mixer or until fluffy. Gradually add in the eggs, mixing after each addition. Lastly, add in sour cream, vanilla, and lemon juice. Mix until fully combined.
Pour batter into the prepared crust and bake for about 1 hour or until cheesecake just jiggles a bit when you tap the side of the pan.
Remove from the oven. Let cool at room temperature for another 1 hour then cover (while still in the springform pan) with foil or plastic wrap and place in the refrigerator for at least 4 hours to set.
After the cheesecake has cooled, remove from the fridge slice, and garnish.
Serving: 1slice | Calories: 176kcal | Carbohydrates: 4g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 71mg | Potassium: 47mg | Fiber: 2g | Sugar: 1g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg