Keto Cheesecake

 

Ingredients:

For the Crust:

• 1 1/2 cups almond flour
• 1/4 cup powdered erythritol (or another keto-friendly sweetener)
• 1/4 cup melted butter
• 1/2 teaspoon vanilla extract

For the Cheesecake Filling:

• 24 ounces (3 packages) cream cheese, softened
• 1 cup powdered erythritol (or another keto-friendly sweetener)
• 3 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice (optional, for a hint of citrus flavor)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.

2. Prepare the Crust:

1. In a medium bowl, mix together the almond flour, powdered erythritol, melted butter, and vanilla extract until well combined.
2. Press the mixture evenly into the bottom of the prepared springform pan.
3. Bake the crust in the preheated oven for 10 minutes, or until it is lightly golden. Remove from the oven and let it cool while you prepare the filling.

3. Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese and powdered erythritol together until smooth and creamy.
2. Add the eggs, one at a time, beating well after each addition.
3. Mix in the sour cream, vanilla extract, and lemon juice (if using) until smooth and well combined.

4. Assemble and Bake:

1. Pour the cheesecake filling over the cooled crust, spreading it evenly.
2. Tap the pan gently on the counter to remove any air bubbles.
3. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
4. Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
5. After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature.

5. Chill and Serve:

1. Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight, to set.
2. Before serving, run a knife around the edge of the springform pan to release the cheesecake.
3. Slice and serve chilled. Enjoy!

Nutrition Information (per serving, based on 12 servings):

• Calories: Approximately 350-400 calories
• Fat: Approximately 35-38g
• Carbohydrates: Approximately 5-7g (net carbs)
  • Fiber: Approximately 2-3g
• Protein: Approximately 8-10g
• Sodium: Approximately 300-350mg

Note: Nutrition information may vary depending on the specific ingredients used and the size of the servings. Adjustments can be made to suit individual dietary preferences and requirements.