Ingredients
Crust:
- 1 ½ cups almond flour
- ¼ cup erythritol or your favorite keto sweetener
- ½ teaspoon cinnamon (optional)
- ¼ cup unsalted butter, melted
Filling:
- 16 oz (2 packages) cream cheese, softened
- ½ cup erythritol (or to taste)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Make the Crust:
- In a bowl, mix the almond flour, erythritol, and cinnamon.
- Stir in the melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes until lightly golden. Let it cool.
- Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the erythritol, and mix until combined.
- Beat in the eggs one at a time, mixing well after each addition.
- Add the vanilla extract and lemon juice, mixing until smooth.
- Bake:
- Pour the filling over the cooled crust.
- Bake for 45-55 minutes, or until the center is set but still slightly jiggly.
- Cool and Chill:
- Let the cheesecake cool at room temperature for an hour, then refrigerate for at least 4 hours (preferably overnight) before serving.
- Serve:
- Slice and enjoy! You can top it with fresh berries or a sugar-free sauce if desired.
Tips
- For a richer flavor, you can add a tablespoon of sour cream to the filling.
- Store leftovers in the refrigerator for up to a week.
Enjoy your delicious keto cheesecake!
