The Best Keto Cheesecake Recipe – Creamy & Dreamy
For the crust
- 2 Cups Almond Flour
- ¼ Cup Powdered Erythritol
- 6 tbsp Butter melted
- 1 tsp Vanilla Extract
For the filling
- 5 (8oz ea.) packages full-fat cream cheese room temperature
- 2 cups Powdered Erythritol
- 5 Large Eggs room temperature
- 8 oz. Sour cream room temperature
- 1 tbsp Vanilla Extract
INSTRUCTIONS
- Preheat the oven to 325F / 160C. Adjust the rack to the middle of the oven.
Crust
- In a medium bowl combine the almond flour and powdered sweetener. Add in the melted butter and vanilla extract. Use a spatula or a fork to combine well the ingredients.
- Pour the crust mixture into a 9″ springform pan and press firmly into the bottom and halfway up the sides using a spatula or your fingers. Refrigerate the keto crust for 20 minutes.
Keto Cheesecake
- In a large mixing bowl, add the softened cream cheese and beat with a hand mixer until smooth and fluffy, scraping the sides if necessary.
- Turn the mixer to a lower speed and add in the powdered sweetener little by little.
- Add the eggs one by one and stir until just incorporated.
- Incorporate the sour cream and vanilla extract. Use a spatula to scrape the sides and bottom of the bowl.
- Pour the cheesecake batter over the crust and even out the top using a spatula.
- Transfer to the preheated oven and bake for about 50-55 minutes. You know it’s ready when the edges have a pale brown color, and the center is firm but “jiggly” like jello.
- Remove from the oven and allow to cool at room temperature for about one hour before transferring to the refrigerator. Refrigerate overnight or at least 6hours before serving. Enjoy!
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