A creamy and delicious keto cheesecake that is low in carbs and perfect for satisfying your sweet tooth.
Ingredients
Scale:
2 cups almond flour
1/2 cup unsalted butter, melted
1/4 cup erythritol (or preferred keto sweetener)
1/2 teaspoon vanilla extract
16 oz cream cheese, softened
1/2 cup sour cream
3/4 cup erythritol
3 large eggs
1 teaspoon vanilla extract
Fresh berries (optional)
Whipped cream (sugar-free, optional)
Instructions
Preheat the oven to 325°F (165°C).
In a medium bowl, combine almond flour, melted butter, erythritol, and vanilla extract. Mix until crumbly and consistent, then press into the bottom of a 9-inch springform pan. Bake for 10-12 minutes until lightly golden, then let cool completely.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sour cream and erythritol, mixing until creamy.
Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
Pour the filling over the cooled crust and smooth the top with a spatula.
Bake for 55-60 minutes, or until the center is set. Look for a slight golden hue.
Turn off the oven, crack the door slightly, and allow the cheesecake to cool in the oven for 1 hour. Then refrigerate for at least 4 hours.
Top with fresh berries and whipped cream before serving.
