Low-Carb Cheesecake
Recipe Type:
Standard
Prep Time:
20 mins
Cook Time:
60 mins
Total Time:
80 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 10 |
| Serving Size | 3.53 oz |
Ingredients
7.06 oz
Almond flour
3.53 oz
butter
17.65 oz
cream cheese
4 pieces
Eggs
3.53 oz
granulated sweetener
2 tsp
vanilla extract
2 tbsp
lemon juice
7.06 oz
sour cream
Directions
Step 1
Preheat the oven to 325°F (165°C).
Step 2
In a medium bowl, combine the almond flour and melted butter. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust.
Step 3
In a large mixing bowl, beat the cream cheese until smooth. Add the eggs, sweetener, vanilla extract, and lemon juice. Mix until well combined.
Step 4
Fold in the sour cream until incorporated. Pour the mixture over the crust in the springform pan.
Step 5
Bake in the preheated oven for 60 minutes, or until the center is set and the top is lightly browned.
Step 6
Remove from the oven and let cool completely. Refrigerate for at least 4 hours or overnight before serving.
Nutrition Facts
Fat:
30 g
(270
kcal)
Protein:
8 g
(32
kcal)
Carbohydrates:
4 g
(16
kcal)
| Calories | 11.296 kcal | 0.56% |
| Vitamin A | 0.5295 IU | 0.06% |
| Monounsaturated Fat | 0.353 g | 0% |
| Saturated Fat | 0.7766 g | 0.71% |
| Fat | 1.059 g | 0.76% |
| Carbohydrates | 0.1412 g | 0.03% |
| Sodium | 8.825 mg | 1.77% |
| Fibers | 0.0353 g | 0.09% |
| Sugars | 0.0706 g | 0% |
| Protein | 0.2824 g | 0.33% |
| Vitamin C | 0.0706 mg | 0.08% |
| Calcium | 0.353 mg | 0.07% |
| Iron | 0.1412 mg | 0.03% |
| Potassium | 5.295 mg | 1.06% |
| Alcohol | 0 g | 0% |
| Cholesterol | 4.236 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0353 mcg | 1.47% |
| Vitamin E | 0.0706 mg | 0.47% |
| Zinc | 0.0353 mg | 0.01% |
| Selenium | 0.4236 mcg | 0.08% |
| Vitamin D | 0.0706 mcg | 0.47% |
Recipe Attributes
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