Keto Cheesecake Crust With Almond Flour
This post contains affiliate links which means I may receive a commission from purchases made through links. I will only recommend products I have personally used!
Learn more on my privacy policy page.
Indulge in a decadent and keto-friendly cheesecake with this delicious almond meal crust. This crust adds a delightful nutty flavor and satisfying crunch to your cheesecake while keeping it low-carb and gluten-free. It’s so easy and perfect for any occasion. Even non-keto eaters love it!
Things You’ll Love About This Recipe
- Nutty Flavor: Enjoy the deliciously nutty flavor of almonds in every bite of your cheesecake or pie.
- Gluten-Free: Perfect for those with gluten sensitivities or following a gluten-free diet.
- Low-Carb Option: With only 2 grams of net carbs per serving, it’s a great choice for those following a low-carb or keto lifestyle.
- Easy to Make: Simple instructions and minimal ingredients make this recipe quick and hassle-free.
- Versatile: Suitable for a variety of dessert recipes, including cheesecakes, pies, and tarts.
- Customizable: Adjust the sweetness level by adding more or less powdered erythritol to suit your taste preferences.
- High in Protein: Each serving contains approximately 3 grams of protein, helping to keep you feeling satisfied.
- Satisfying Texture: The almond flour creates a crumbly and satisfying texture that pairs perfectly with creamy fillings.
- Healthy Fats: Provides approximately 5 grams of saturated fat per serving, offering a source of healthy fats for balanced nutrition.
- Family-Friendly: Loved by both adults and kids alike, making it a crowd-pleasing option for dessert time.
What You’ll Need
- Mixing bowl
- 9-inch springform pan
- Measuring cups and spoons
- Spatula
Expert Tips
- Use Blanched Almond Flour: For a lighter texture and smoother consistency, opt for blanched almond flour rather than almond meal.
- Measure Ingredients Accurately: Use a kitchen scale to ensure precise measurements of almond flour, powdered erythritol, and melted butter or coconut oil for the best results.
- Adjust Sweetness to Taste: Taste the crust mixture before pressing it into the pan and adjust the sweetness level by adding more or less powdered erythritol according to your preference.
- Chill the Dough: If the crust mixture seems too sticky or soft, refrigerate it for 30 minutes before pressing it into the pan. This will make it easier to work with and help prevent it from sticking to your fingers.
- Pre-Bake for Crispness: Pre-bake the crust until it’s lightly golden and set. This helps to ensure a crisp and sturdy crust that won’t become soggy when filled with your cheesecake or pie filling.
- Use a Springform Pan: For easy removal and serving, use a springform pan lined with parchment paper for this crust recipe.
- Press Firmly and Evenly: When pressing the crust mixture into the pan, use firm pressure to create an even layer that extends slightly up the sides. This helps to prevent any gaps or unevenness in the crust.
- Allow to Cool Completely: Let the crust cool completely before adding your cheesecake or pie filling. This prevents the filling from melting or becoming too runny when poured onto the crust.
- Experiment with Flavor Additions: Enhance the flavor of your crust by adding a dash of cinnamon or a sprinkle of nutmeg for extra depth and complexity.
- Store Properly: Store any leftover crust in an airtight container in the refrigerator for up to several days. If you’re making it ahead of time, you can also freeze the crust for longer storage.
Cheesecake Crust With Almond Flour
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol or preferred keto-friendly sweetener
- 1/4 cup melted butter or coconut oil
- 1/2 teaspoon vanilla extract optional
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Crust: In a mixing bowl, combine the almond flour, powdered erythritol, melted butter or coconut oil, vanilla extract (if using), and a pinch of salt. Stir until the mixture resembles coarse crumbs and everything is well combined.
- Press into Pan: Transfer the mixture to a 9-inch springform pan. Using your fingers or the back of a spoon, firmly press the mixture into the bottom of the pan and slightly up the sides to form an even crust.
- Bake the Crust: Place the pan in the preheated oven and bake for 10-12 minutes, or until the crust is lightly golden and set.
- Cool: Remove the crust from the oven and let it cool completely before adding your cheesecake filling.
- Assemble Your Cheesecake: Once the crust is cooled, follow your favorite cheesecake recipe and pour the filling over the crust. Bake according to the cheesecake recipe instructions.
- Serve and Enjoy: Once the cheesecake is baked and chilled, slice and serve!
Notes
Nutritional Content (per serving, crust only):
- Calories: Approximately 150
- Net Carbs: Approximately 2 grams
- Protein: Approximately 3 grams
- Saturated Fat: Approximately 5 grams
Want More?
We have 2 easy keto cheesecake recipes that would be great in this crust. Check them out!