Sure, here’s a simple recipe for a delicious keto-friendly cheesecake:
Keto Cheesecake Recipe
Ingredients:
- 2 cups almond flour
- 1/4 cup powdered erythritol or sweetener of choice
- 1/2 cup melted butter
- 3 (8 oz) packages of cream cheese, softened
- 3/4 cup powdered erythritol or sweetener of choice
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions:
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with butter or non-stick spray.
- Make the crust: In a medium bowl, combine almond flour and 1/4 cup powdered erythritol. Stir in melted butter until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of the prepared springform pan.
- Bake the crust: Place the pan in the preheated oven and bake for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
- Make the filling: In a large bowl, beat the softened cream cheese and 3/4 cup powdered erythritol until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully combined.
- Assemble and bake: Pour the filling over the cooled crust. Smooth the top with a spatula.
- Place the springform pan on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes, or until the center is almost set but still slightly jiggly.
- Chill and serve: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then remove it and let it cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight before serving.
Optional Toppings:
- Fresh berries (like strawberries or raspberries)
- Sugar-free whipped cream
- Sugar-free chocolate sauce
Enjoy your creamy and decadent keto cheesecake!
