Keto Cheesecake with Almond Crust Recipe

Keto Cheesecake with Almond Crust

Ingredients:

Almond Crust:

• 1 1/2 cups almond flour
• 1/4 cup unsalted butter, melted
• 2 tablespoons powdered erythritol or your preferred keto-friendly sweetener
• 1/2 teaspoon vanilla extract
• A pinch of salt

Cheesecake Filling:

• 24 ounces cream cheese, softened
• 3/4 cup powdered erythritol or your preferred keto-friendly sweetener
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• A pinch of salt

Instructions:

Prepare Almond Crust:

1. Preheat Oven:
   • Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
2. Mix Almond Crust Ingredients:
   • In a bowl, combine almond flour, melted butter, powdered erythritol, vanilla extract, and a pinch of salt. Mix until the ingredients are well combined and the mixture resembles coarse crumbs.
3. Press into Pan:
   • Press the almond crust mixture evenly into the bottom of the prepared springform pan to create a firm and even crust.
4. Bake Crust:
   • Bake the crust in the preheated oven for 10-12 minutes, or until it’s lightly golden. Remove from the oven and allow it to cool while preparing the cheesecake filling.

Make Cheesecake Filling:

5. Beat Cream Cheese:
   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
6. Add Sweetener:
   • Add the powdered erythritol to the cream cheese and beat until well combined.
7. Add Eggs:
   • Add the eggs one at a time, beating well after each addition.
8. Add Vanilla and Salt:
   • Mix in the vanilla extract and a pinch of salt.
9. Fold in Sour Cream:
   • Gently fold in the sour cream until the filling is smooth and homogenous.

Assemble and Bake:

10. Pour Filling Over Crust:
    • Pour the cream cheese filling over the cooled almond crust in the springform pan.
11. Smooth the Top:
    • Use a spatula to smooth the top of the cheesecake filling for an even surface.
12. Bake Cheesecake:
    • Bake the cheesecake in the preheated oven for approximately 45-50 minutes or until the center is set, and the edges are slightly golden.

Chill and Serve:

13. Cool and Refrigerate:
    • Allow the cheesecake to cool in the pan, then refrigerate for at least 4 hours or overnight to firm up.
14. Release from Springform Pan:
    • Once chilled, run a knife around the edge of the springform pan to loosen the cheesecake. Release the sides of the pan.
15. Slice and Serve:
    • Slice the keto cheesecake into servings and serve chilled. Optionally, garnish with fresh berries or a dollop of whipped cream.
16. Enjoy:
    • Enjoy your delicious Keto Cheesecake with Almond Crust as a delightful low-carb dessert!

Note:

• Feel free to customize the flavor by adding lemon zest or a splash of lemon juice to the cheesecake filling for a citrusy twist.
• Store any leftover cheesecake covered in the refrigerator for up to a week.

Keto Kitchen: 100 Delicious Low-Carb Recipes for Every Meal