Ingredients
Base
- 1 cup almond flour
- 3 tablespoons allulose or other other carb sweetener
- ¼ cup melted butter, unsalted
Filling
- 8 oz cream cheese softened
- 1 large egg
- ¼ cup sour cream
- ¼ cup allulose or other low carb sweetener
- 1 teaspoon vanilla extract
Instructions
- If you are using a spring form cake tin, line the bottom with parchment paper.
Bake the Base
- In a medium bowl, place the melted butter, sweetener and almond flour and mix thoroughly.
- Spoon the mixture into the silicone muffin molds or spring form tin and press down firmly.
- Set aside in the fridge to firm whilst you make the filling.
Make the Filling
- In a large mixing bowl, add the cream cheese and whisk until smooth and lump free.
- Add the sour cream, sweetener and vanilla. Whisk until smooth.
- Pour the cheesecake batter on top of the base.
Air Fry the Cheesecake
- Preheat the air fryer for 5 minutes as per the manufacturer’s instructions.
- Place the silicone molds or spring form pan into the air fryer basket and cook for 10 minutes at 160C/300F degrees. Do not overcrowd the basket and cook in batches if required.
- Allow to cool in the air fryer for 30 minutes then cool on a wire rack.
- Once completely cool, place the cheesecake in the fridge and chill overnight or for 4 hours.
- Top and decorate with cream, nuts or berries. Or enjoy plain!
Notes
This makes 10 small cheesecakes using silicon muffin liners, or two 3 inch spring form pan sized cheesecakes.
The nutritional information is for 1 cheesecake made in a muffin liner.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Nutrition
Serving: 1cheesecakeCalories: 203kcalCarbohydrates: 4gProtein: 5gFat: 20gFiber: 1g
