Ingredients:
For the Crust:
- 1 ½ cups almond flour
- 3 tablespoons unsalted butter, melted
- 2 tablespoons powdered erythritol (or your preferred keto-friendly sweetener)
- 1 teaspoon vanilla extract
For the Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup Greek yogurt (full-fat, unsweetened)
- ½ cup powdered erythritol (or your preferred keto-friendly sweetener)
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon coconut flour (optional, for a firmer texture)
Instructions:
- Preheat Oven:
- Preheat your oven to 325°F (163°C).
- Grease a 9-inch springform pan with butter or line it with parchment paper.
- Prepare the Crust:
- In a medium bowl, mix the almond flour, melted butter, powdered erythritol, and vanilla extract until well combined.
- Press the mixture evenly into the bottom of the prepared springform pan.
- Bake the crust for about 10 minutes or until it starts to turn golden brown. Remove from the oven and let it cool.
- Prepare the Filling:
- In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
- Add the Greek yogurt, powdered erythritol, vanilla extract, lemon juice, and coconut flour (if using). Mix until smooth.
- Add the eggs one at a time, mixing well after each addition. Be careful not to overmix.
- Assemble the Cheesecake:
- Pour the filling over the cooled crust, spreading it evenly.
- Tap the pan gently on the counter to remove any air bubbles.
- Bake:
- Place the cheesecake in the oven and bake for 45-55 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool slowly.
- Chill:
- Once the cheesecake is cool, refrigerate it for at least 4 hours or overnight to fully set.
- Serve:
- Carefully remove the cheesecake from the springform pan. Slice and serve.
Optional Toppings:
- Fresh berries (low-carb options like strawberries or raspberries)
- Sugar-free whipped cream
- A sprinkle of powdered erythritol
