Crust
1 cup almond flour
1/3 c butter
3 tbsp erythritol
1 tsp vanilla
-
Pre heat oven to 325
-
Combine melted butter with almond flour, erythritol and vanilla and press into bottom of storing form pan.
-
Bake about 10 minutes a until lightly brown.
Cheesecake
4 8oz cream cheese
4 eggs
1 cup erythritol
1 tsp vanilla
-
Cream creamcheese, vanilla and erythritol till smooth then add eggs one at a time blending throughly before adding next.
-
Pour over crust.
-
Bake 55 mins, turn oven off and crack the oven door open don’t touch cheese cake for 30 mins.
-
Remove from oven and chill In fridge for 30-1 hour before serving.
I melted dark chocolate and coconut oil and drizzled it on top. Then I melted peanut butter and coconut oil and drizzled it also.
*This is my normal cheesecake batter recipe but without sugar. The crust recipe is one I found and i have tweaked it. The original recipe called for 2 cups almond flour, that is what I did for the one I made last night. But the crust is way to thick so i adjusted the amounts. Hope yall enjoy!!
