Description
A rich and creamy cheesecake with a hint of coffee, perfect for keto dieters.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1/2 cup granulated erythritol
- 1/4 cup sour cream
- 3 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons coffee, brewed and cooled
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine almond flour, powdered erythritol, and melted butter to form the crust.
- Press the mixture into the bottom of a springform pan.
- In another bowl, beat the cream cheese and granulated erythritol until smooth.
- Add sour cream, eggs, vanilla extract, and cooled coffee; mix until combined.
- Pour the cheesecake mixture over the crust.
- Bake for 50-60 minutes until set.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
- Serve with a dollop of whipped cream for added richness.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg