Keto Cheesecake

Keto cheesecakeKeto Cheesecake

Not one of mine, but it’s so good and I’ve made it so many times it needs sharing.

Crust Ingredients

  • 2 cups Almond Flour
  • 1 teaspoon Vanilla Extract
  • 3 tablespoons Erythritol (for crust)
  • 6 tablespoons butter

Filling Ingredients

  • 32 oz. of Cream Cheese (4 blocks)
  • 1 ¼ cup Confectionary Erythritol
  • 3 Eggs
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Vanilla Extract

Topping Ingredients (optional)

  • 2 cups Blackberries
  • 2 tablespoons Lemon Juice
  • 1 cup of water
  • ½ cup Granulated Erythritol
  1. Preheat oven to 350F
  2. Making the Crust. In a large bowl mix together almond flour, melted butter, erythritol and vanilla extract until well combined. The dough will be a bit on the crumbly side.
  3. In a greased pan (use butter) press the dough into the bottom of the prepared pan.
  4. Bake for 10-12 minutes and then allow at least 10 minutes to cool.
  5. While the crust is baking, we’re going to make the filling!
  6. Beat the cream cheese and powdered erythritol until it’s rich and fluffy.
  7. Next, beat in the eggs one at a time. *
  8. Finally, beat in the vanilla extract and lemon juice
  9. Bake for about 50 minutes, at 350 until the center is almost set and jiggly. It will still be a bit “liquid” in the center because the cream cheese is melty. So, if you poke it, it will definitely not be dry coming out.
  10. Cool in the spring form pan until room temperature.
  11. Refrigerate until completely chilled and set. Give it at minimum 4 hours, preferably overnight.

Recipe credit: TheFatbody. For more info, step-by-step pics and more: https://www.thefatbody.com/recipes/2017/5/20/sugar-free-low-carb-cheesecake-keto-diet-game-changer

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