Sugar-Free Cheesecake (Low Carb, Gluten-Free)

Ingredients

• 1 1/2 cups blanched almond flour
• 2 tablespoons granulated monk fruit sweetener
• 1/4 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted, plus more for greasing the pan
• 1/2 teaspoon vanilla extract
• 24 ounces (680 grams) full-fat cream cheese, at room temperature
• 1 cup granulated monk fruit sweetener
• 1 teaspoon vanilla extract
• 3 large eggs, at room temperature
• 1/2 cup full fat sour cream, at room temperature
• 1 tablespoon lemon juice, freshly squeezed, at room temperature

Instructions

1. 1

   Bring Ingredients to Room Temperature: About 45 minutes prior to baking, remove cream cheese from the refrigerator, chop into cubes, and place in one layer on a plate or two. Place eggs in a bowl; measure out sour cream and lemon juice and allow to warm up to room temperature. Check the temperature of the ingredients prior to starting – if they still feel cold, allow to warm up for 10-15 additional minutes.

2. 2

   Prepare the Crust: Preheat your oven to 350°F (175°C) and place oven rack in the center position. Grease a 9-inch non-stick springform pan with butter.

3. 3

   In a medium mixing bowl, whisk together the almond flour, monk fruit sweetener, and cinnamon until evenly combined. Add the melted butter and vanilla extract and stir with a spatula until the mixture resembles wet sand.

4. 4

   Press the mixture evenly into the bottom of the prepared springform pan, ensuring it's well-packed.

5. 5

   Bake the crust for 10 minutes, or until lightly golden. Remove from the oven and place on a wire cooling rack to cool while you prepare the filling.

6. 6

   Make the Cheesecake Filling: Reduce the oven temperature to 325°F (160°C).

7. 7

   Using a stand mixer with the paddle attachment or a hand mixer with the whisk attachments, beat the softened cream cheese and monk fruit sweetener on medium speed until smooth and creamy, scraping down the sides as needed.

8. 8

   Reduce mixer speed to low. Add the vanilla extract and eggs, one at a time, beating on low speed and scraping down the sides of the bowl after each addition until just combined. Do not overmix.

9. 9

   Using a spatula, gently fold in the sour cream and lemon juice until the mixture is smooth.

10. 10

    Bake the Cheesecake: Pour the cheesecake filling over the cooled crust, spreading it out evenly. Tap the pan against the counter several times release any air bubbles.

11. 11

    Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the edges are set, but the center is still jiggly. Be careful not to overbake.

12. 12

    Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.

13. 13

    Remove cheesecake from oven, place pan on a wire cooling rack, and allow to cool to room temperature.

14. 14

    Chill the Cheesecake: Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set.

15. 15

    Slice: Carefully run a knife around the edges of the cheesecake before removing the springform pan's outer ring. Using a chef's knife, slice into 8 servings (or your desired number). To keep the cheesecake from sticking to the knife, dip the blade in hot water before each slice, then wipe it dry. Press down firmly to slice in one smooth motion.

16. 16

    Serve your sugar-free cheesecake plain or with your favorite sugar-free toppings, such as fresh berries, pomegranate seeds, or a drizzle of sugar-free sauce, like the strawberry topping (and/or the whipped cream) for my Sugar-Free Strawberry Shortcake, Sugar-Free Pumpkin Spice Sauce or Cranberry Chutney.

17. 17

    Store cheesecake leftovers in an airtight container or cover it tightly with plastic wrap and refrigerate for up to 5 days. For freezer instructions, see notes below.