Description
A rich and creamy keto-friendly cheesecake.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, erythritol, and melted butter to form the crust.
- Press the mixture into the bottom of a springform pan.
- Bake the crust for 10-12 minutes until golden.
- In another bowl, beat the cream cheese until smooth.
- Add sour cream, vanilla extract, eggs, and lemon juice; mix until well combined.
- Pour the cream cheese mixture over the baked crust.
- Bake for 50-60 minutes, until the center is set.
- Let cool before refrigerating for at least 4 hours before serving.
Notes
- For a firmer cheesecake, refrigerate overnight.
- Top with fresh berries for added flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 2g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg