Ingredients
The Low-Carb Crust:
1 ½ cups almond flour (a fantastic gluten-free alternative to graham crackers)
¼ cup unsalted butter, melted
2 tablespoons powdered erythritol or allulose
½ teaspoon ground cinnamon (optional)
The Velvety Cream Filling:
2 blocks (16 oz total) cream cheese, softened to room temperature
½ cup powdered erythritol or allulose (adjust to your preferred sweetness)
1 cup heavy whipping cream, cold
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice (for that classic cheesecake tang)
🥣 Directions
Step 1: Press the Crust
In a medium bowl, mix together the almond flour, melted butter, 2 tablespoons of powdered sweetener, and cinnamon until it looks like damp sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish. Pop it into the freezer to firm up while you make the filling.
Step 2: Whip the Cream
In a chilled bowl, beat the cold heavy whipping cream on high speed using a hand mixer until stiff peaks form. Set it aside.
Step 3: Beat the Cheesecake Base
In a separate large bowl, beat the softened cream cheese and ½ cup of powdered sweetener together until completely smooth and creamy. Ensure there are no lumps left. Add the vanilla extract and lemon juice, beating for another 30 seconds to combine.
Step 4: Fold and Combine
Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Go slow so you don’t deflate the air in the whipped cream—this is what makes the cheesecake beautifully light and fluffy!
Step 5: Chill and Set
Spoon the filling over your prepared almond flour crust and smooth out the top with a spatula. Cover the dish and refrigerate for at least 3 to 4 hours (or overnight) until the filling sets firmly. Slice and enjoy cold!