Sugar Free Cheesecake

This sugar free cheesecake is rich, creamy, and perfectly sweet without refined sugar. Made with a smooth cream cheese filling and a nutty almond flour crust, it's a diabetic-friendly dessert that doesn’t sacrifice flavor.

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Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 1 20

Total Time: 1 45

Servings: slices

Calories: 320kcal

Author: Chloe White

Cost: $6

Equipment

springform pan
Mixing bowls
electric mixer
roasting pan
– Aluminum foil
spatula
Oven

Ingredients

1 1/2 cups almond flour
1/4 cup melted butter
3 tbsp erythritol-monk fruit sweetener blend
1 tsp cinnamon
1 pinch salt
32 oz cream cheese, room temperature
1 cup erythritol-monk fruit sweetener blend
1 tbsp vanilla extract
4 large eggs
1/4 cup sour cream
1 tbsp lemon juice
1 tsp lemon zest

Instructions

Preheat oven to 325°F (165°C). Wrap a 9-inch springform pan with aluminum foil.
Mix almond flour, melted butter, sweetener, cinnamon, and salt. Press into pan and bake for 10 minutes.
Reduce oven temperature to 300°F (150°C).
Beat cream cheese until smooth, then add sweetener and mix until fully combined.
Add vanilla and eggs one at a time, mixing gently after each addition.
Fold in sour cream, lemon juice, and lemon zest.
Pour filling over crust. Place pan in a water bath.
Bake for 70-80 minutes until edges are set and center slightly jiggles.
Turn off oven, crack door open, and let cool inside for 1 hour.
Remove, cool completely, then refrigerate at least 8 hours or overnight.

Notes

Always use room temperature ingredients for a smooth batter. Avoid overmixing to prevent cracks. A water bath ensures even baking and a creamy texture. Chill overnight for best results.

Nutrition