Keto Cloud Cheesecake (fluffy, low-carb)

Prep Time: 30 minutes | Cook Time: 1 hour 15 minutes | Chill Time: 6 hours (minimum) | Total Time: 8 hours

Equipment

• 9-inch springform pan
• Electric hand mixer or stand mixer
• Large mixing bowls (3)
• Rubber spatula
• Measuring cups and spoons
• Parchment paper
• Aluminum foil
• Roasting pan (for water bath)

Ingredients

For the Almond Crust:

• 1 ½ cups (150g) superfine almond flour
• ⅓ cup (75g) unsalted butter, melted
• 2 tablespoons granulated erythritol or monk fruit sweetener
• 1 teaspoon vanilla extract
• Pinch of salt

For the Cloud Filling:

• 24 oz (680g) full-fat cream cheese, softened to room temperature
• 1 ¼ cups (250g) granulated erythritol or monk fruit sweetener
• 3 large eggs, separated and at room temperature
• 1 cup (240ml) full-fat sour cream, at room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon fresh lemon juice
• ½ teaspoon cream of tartar (for egg whites)
• Pinch of salt

Instructions

Step 1: Prepare the Pan & Oven

1. Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with a circle of parchment paper. Lightly grease the sides. Wrap the outside bottom and sides of the pan securely with two layers of heavy-duty aluminum foil. This is crucial to prevent water from seeping into the pan during the water bath.

Step 2: Make the Crust

1. In a medium bowl, combine the almond flour, melted butter, sweetener, vanilla, and salt. Mix until it resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Use the bottom of a glass or measuring cup to compact it. Par-bake for 10-12 minutes until lightly golden. Remove and let cool slightly. Reduce oven temperature to 300°F (150°C).

Step 3: Whip the Cloud (Egg Whites)

1. In a very clean, dry glass or metal bowl, combine the 3 egg whites and cream of tartar. Using an electric mixer with the whisk attachment, beat on medium-high speed until stiff, glossy peaks form. This means when you lift the whisk, the peak stands straight up and doesn’t flop over. Set aside.

Step 4: Create the Cream Cheese Base

1. In a separate large bowl, beat the softened cream cheese with 1 cup of the sweetener until completely smooth, scraping down the sides as needed. This should take about 3-4 minutes. Add the egg yolks, one at a time, beating well after each addition. Beat in the sour cream, vanilla extract, lemon juice, and salt until just combined and uniform.

Step 5: Fold & Combine

1. This is the key to the cloud texture. Using a rubber spatula, gently take about one-third of the whipped egg whites and fold them into the cream cheese base. This “lightens” the thick base. Now, carefully fold in the remaining egg whites. Use a broad, gentle, sweeping motion to retain as much air as possible until no white streaks remain. Do not stir or whisk.

Step 6: The Water Bath & Baking

1. Pour the fluffy filling over the pre-baked crust and smooth the top. Place the foil-wrapped springform pan inside a larger roasting pan. Place it in the oven, then carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. Bake for 1 hour to 1 hour 15 minutes. The cheesecake is done when the edges are set but the center still has a slight, gentle jiggle (like Jell-O) when the pan is tapped. The center should not be liquid.

Step 7: The Crucial Cool-Down

1. Turn off the oven, crack the oven door open with a wooden spoon, and let the cheesecake cool inside for 1 hour. This gradual cooling prevents drastic cracking. Remove from the oven and water bath, peel off the foil, and run a thin knife around the edge of the pan to loosen it (this also helps prevent cracking as it contracts). Let it cool completely on a wire rack, then refrigerate for at least 6 hours, preferably overnight, to fully set.

Nutrition

Calories: 380 · Protein: 9g · Fat: 36g · Carbohydrates: 6g Dietary · Saturated Fat: 18g · Fiber: 2g · Sugar: 2g · Sodium: 240mg