This is ultra-creamy cheesecake with a golden almond crust and smooth vanilla filling. This high-protein, low-carb version is a rich, indulgent dessert that tastes just like the classic but fits your healthy lifestyle.
Why You’ll Love This Recipe
- Silky smooth texture and perfect slice exactly like your photo
- High protein from cream cheese and protein powder
- Buttery almond crust with classic cheesecake flavor
- Sugar-free and keto-friendly yet incredibly satisfying
- Great for special occasions or weekly meal prep
Ingredients (Serves 12)
Crust:
- 2 cups (200g) almond flour
- ⅓ cup (65g) allulose or monk fruit sweetener
- ⅓ cup (75g) butter, melted
- 1 tsp vanilla extract
- Pinch of salt
Filling:
- 24 oz (680g) full-fat cream cheese, softened
- ¾ cup (150g) allulose or powdered monk fruit sweetener
- 3 scoops (75–90g) vanilla whey protein powder
- 3 large eggs
- ¾ cup (180ml) sour cream or Greek yogurt
- 2 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil.
- Mix crust ingredients until crumbly. Press firmly into the bottom of the pan. Bake 10–12 minutes until lightly golden. Cool completely.
- Beat cream cheese until smooth. Add sweetener and protein powder, mixing well.
- Add eggs one at a time, then mix in sour cream, vanilla, lemon juice, and salt until creamy and lump-free.
- Pour filling over the cooled crust. Tap gently to remove air bubbles.
- Bake 50–60 minutes until the center is just set (it will jiggle slightly). Turn off oven, crack the door, and let cool inside for 1 hour.
- Refrigerate at least 4 hours or overnight before slicing.
Prep Time: 20 minutes Bake Time: 50–60 minutes Chill Time: 4+ hours Total Time: About 5–6 hours
Nutrition (Per Slice)
- Calories: ~280
- Protein: 14g (high)
- Total Carbs: 7g
- Net Carbs: 5g
- Fat: 24g
