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Sugar-Free Almond Flour Vanilla Cheesecake Recipe

Almond Flour Crust Vanilla Cheesecake

Sara Coleman
This ultra-creamy vanilla cheesecake features a buttery, gluten-free almond flour crust that adds a nutty depth to the classic rich filling. It's a sophisticated, low-carb friendly dessert that doesn't compromise on texture or flavor.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 385 kcal

Ingredients
  

Ingredients

  • 1.5 cup super-fine almond flour blanched
  • 3 tbsp unsalted butter melted
  • 1 tbsp honey or maple syrup for the crust
  • 16 oz cream cheese full fat, softened to room temperature
  • 0.5 cup granulated sugar or erythritol for a keto version
  • 0.5 cup sour cream room temperature
  • 2 tsp pure vanilla extract high quality
  • 2 large eggs room temperature
  • 0.25 tsp salt fine sea salt

Notes

For the best texture, ensure all dairy ingredients are at room temperature before mixing. Store leftovers in an airtight container in the refrigerator for up to 5 days. You can freeze the cheesecake for up to 3 months by wrapping individual slices tightly in plastic wrap and foil.