Ingredients:
For the crust:
- 1 cup almond flour
- 2 tbsp melted butter
- 1 tbsp erythritol (or sweetener of your choice)
- 1/2 tsp vanilla extract
For the filling:
- 16 oz (2 packages) cream cheese, softened
- 1 cup heavy cream
- 1/2 cup erythritol (or sweetener of your choice)
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional: zest of 1 lemon for a fresh flavor
Instructions:
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Prepare the crust:
- Preheat the oven to 325°F (165°C).
- In a bowl, mix together the almond flour, melted butter, erythritol, and vanilla extract until the mixture is smooth and crumbly.
- Press the mixture into the bottom of a greased 9-inch springform pan or any pan of your choice.
- Bake the crust for about 10-12 minutes, or until it’s lightly golden. Remove from the oven and let it cool slightly.
-
Prepare the filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the heavy cream, erythritol, vanilla extract, and salt. Beat until everything is fully combined.
- Add the eggs one at a time, mixing well after each addition. Optionally, add the lemon zest if desired.
- Pour the filling over the cooled crust in the pan.
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Bake the cheesecake:
- Place the cheesecake in the oven and bake for about 45-50 minutes, or until the center is set (a slight wobble is fine).
- Turn off the oven and let the cheesecake sit inside for an additional hour to cool gradually. This helps prevent cracks from forming.
-
Chill the cheesecake:
- After it has cooled, place the cheesecake in the refrigerator for at least 4 hours (or overnight) to allow it to fully set.
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Serve and enjoy!
- Once chilled, remove the cheesecake from the springform pan and transfer it to a serving dish.
- Slice and enjoy your keto-friendly cream cheese cake! Optional: top with whipped cream or berries if you’d like.
This cake is creamy, rich, and satisfies any sweet cravings without kicking you out of ketosis. Enjoy!
