Description
This Keto Creme Brûlée Cheesecake is a delicious low-carb dessert that combines the rich flavors of creme brûlée with a creamy cheesecake base.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup granulated erythritol
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 16 ounces cream cheese, softened
- 1 cup powdered erythritol
- 1 tablespoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons granulated erythritol (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, erythritol, and melted butter until crumbly. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese and powdered erythritol until smooth. Add in eggs, vanilla extract, and heavy cream. Mix until combined.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set. Allow to cool in the oven with the door ajar for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight.
- Before serving, sprinkle granulated erythritol on top and use a kitchen torch to caramelize.
Notes
- For best results, allow the cheesecake to chill overnight before serving.
- Be careful while using the kitchen torch; keep it moving to avoid burning.
- Feel free to top with berries for added flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg