Keto Cheesecake Recipe Sugar Free

Prepare the Crust Preheat oven to 325°F (160°C). In a medium bowl, combine almond flour, sweetener, and cinnamon (if using). Pour in melted butter and mix until well combined and crumbly. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, or until lightly golden. Remove from oven and let cool slightly.

Make the Filling In a large mixing bowl, using an electric mixer, beat the softened cream cheese and sweetener on medium speed until smooth and creamy, about 3-4 minutes. Scrape down the sides of the bowl.

Add Wet Ingredients Beat in the sour cream and vanilla extract until just combined.

Incorporate Eggs Add eggs one at a time, beating on low speed just until each egg is incorporated. Do not overmix, as this can introduce too much air and cause cracks.

Assemble and Bake Pour the cream cheese filling over the cooled crust in the springform pan.

Water Bath (Optional but Recommended) For a crack-free cheesecake, wrap the outside of your springform pan tightly with aluminum foil (several layers) to prevent water seepage. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle (like firm Jell-O).

Cool Down Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracks.

Chill Remove from the oven and water bath (if used). Let it cool completely on a wire rack at room temperature. Once cooled, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.