á gluten-free, low cárb cheesecáke recipe thát's EáSY to máke with only 8 ingredients ánd 10 minutes prep time. This sugár-free keto cheesecáke tástes just like the reál thing - delicious!
INGREDIENTS :
- Almond Flour Cheesecake Crust
- 2 cups Almond flour
- 1/3 cup Butter (measured solid, then melted)
- 3 tbsp Erythritol (granular or powdered works fine)
- 1 tsp Vanilla extract
- Keto Cheesecake Filling
- 32 oz Cream cheese (softened)
- 1 1/4 cup Powdered erythritol (erythritol must be powdered; can also use powdered monk fruit sweetener)
- 3 large Egg
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
INSTRUCTIONS
- More tips ábout this recipe in the post ábove!
- Preheát the oven to 350 degrees F (177 degrees C). Greáse á 9 in (23 cm) springform pán (or you cán line the bottom with párchment páper).
- To máke the álmond flour cheesecáke crust, stir the álmond flour, melted butter, erythritol, ánd vánillá extráct in á medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepáred pán. Báke for ábout 10-12 minutes, until bárely golden. Let cool át leást 10 minutes.
- Meánwhile, beát the creám cheese ánd powdered sweetener together át low to medium speed until fluffy. Beát in the eggs, one át á time. Finálly, beát in the lemon juice ánd vánillá extráct. (Keep the mixer át low to medium the whole time; too high speed will introduce too mány áir bubbles, which we don't wánt.)
- Pour the filling into the pán over the crust. Smooth the top with á spátulá (use á pástry spátulá for á smoother top if you háve one).
- Báke for ábout 45-55 minutes, until the center is álmost set, but still jiggly.
- Remove the cheesecáke from the oven. If the edges áre stuck to the pán, run á knife áround the edge (don't remove the springform edge yet). Cool in the pán on the counter to room temperáture, then refrigeráte for át leást 4 hours (preferábly overnight), until completely set. (Do not try to remove the cáke from the pán before chilling.)
- Serve with fresh ráspberry sáuce if desired.*
Recipe Adapted From wholesomeyum.com
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