Keto Almond Crusted Breakfast Cheesecake

Start your day with a luxurious twist! This Keto Almond Crusted Breakfast Cheesecake blends creamy delight with a nutty crunch, providing an indulgent yet low-carb morning treat.

Course Breakfast

Cuisine American

Keyword almond crust, Breakfast, High Fat, Keto Cheesecake, Low-Carb

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 390kcal

Equipment

Mixing bowls
Hand mixer or stand mixer
9-inch springform pan
Spatula
Measuring cups and spoons

Ingredients

For the Almond Crust:

1 ½ cups almond flour 150g
¼ cup unsalted butter, melted 60ml
1 tablespoon erythritol 14g
½ teaspoon vanilla extract 2.5ml
¼ teaspoon salt 1.25g

For the Cheesecake Filling:

16 ounces cream cheese, softened 453g
½ cup sour cream 120ml
¼ cup erythritol 50g
2 large eggs
1 teaspoon vanilla extract 5ml
Zest of 1 lemon

Instructions

Prepare the Crust: Preheat your oven to 325°F (163°C). In a bowl, combine almond flour, melted butter, erythritol, vanilla extract, and salt. Press the mixture into the bottom of a greased 9-inch springform pan, forming an even layer. Bake for 10 minutes, then remove from oven and set aside to cool.
Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, erythritol, and vanilla extract. Mix well until combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest.
Assemble the Cheesecake: Pour the filling over the cooled almond crust, smoothing out the top with a spatula.
Bake: Return the pan to the oven and bake for 35 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Cool: Turn off the oven, slightly open the door, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
Chill: Remove the cheesecake from the oven, run a knife around the edge, and let it reach room temperature. Then refrigerate for at least 4 hours, or overnight, to set completely.
Serve: Once chilled, release the cheesecake from the springform pan, slice, and serve.

Notes

For a sweeter cheesecake, adjust the amount of erythritol to taste.

Ensure all ingredients are at room temperature before beginning for the smoothest filling.

The cheesecake can be topped with fresh berries or a drizzle of sugar-free syrup for an added touch.

Store leftovers in the fridge for up to 5 days.

Nutrition