Description
A rich and creamy keto cheesecake with a crunchy almond crust.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup butter, melted
- 1/4 cup erythritol
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sour cream
- 3/4 cup erythritol
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, mix almond flour, melted butter, and 1/4 cup erythritol.
- Press the mixture into the bottom of a springform pan.
- In another bowl, beat cream cheese until smooth.
- Add sour cream, 3/4 cup erythritol, eggs, and vanilla. Mix well.
- Pour the filling over the crust.
- Bake for 50-60 minutes or until set.
- Let cool and refrigerate for at least 4 hours before serving.
Notes
- Ensure all ingredients are at room temperature.
- Add lemon zest for extra flavor.
- Top with fresh berries if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Keto Cheesecake, Almond Crust, Low Carb Dessert