Ingredients:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol or your preferred keto-friendly sweetener
- 1/4 cup melted butter
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup powdered erythritol or your preferred keto-friendly sweetener
- 2 tsp vanilla extract
- 2 large eggs
- 1 cup mixed berries (such as strawberries, blueberries, raspberries), fresh or frozen
Instructions:
1. Preheat the Oven:
- Preheat your oven to 325°F (160°C).
2. Prepare the Crust:
- In a mixing bowl, combine the almond flour, powdered erythritol, and melted butter until it resembles coarse crumbs.
- Press the mixture evenly into the bottom of a 9-inch springform pan lined with parchment paper. Make sure it’s firmly packed.
3. Bake the Crust:
- Bake the crust in the preheated oven for 10-12 minutes, until just starting to brown. Remove from the oven and set aside to cool slightly.
4. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the powdered erythritol and vanilla extract, and beat until well combined and creamy.
- Add the eggs, one at a time, mixing well after each addition.
5. Assemble and Bake:
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Smooth out the top with a spatula.
- Scatter the mixed berries evenly over the top of the cheesecake.
6. Bake the Cheesecake:
- Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
7. Cool and Chill:
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.
8. Serve:
- Before serving, you can optionally garnish with additional fresh berries or a dollop of whipped cream.
Enjoy your delicious Keto Berry Cheesecake!
