Keto Cheesecake
Even if you are not on a ketogenic diet, you'll be amazed by this rich and creamy dessert.
Ingredients
Crust
- 3 tbsp coconut oil melted
- 3 tbsp powdered erythritol sweetener such as Swerve Confectioners
- 1 large egg beaten
- 1/2 tsp vanilla extract
- 1 cup super fine almond flour
Filling
- 1 lb cream cheese softened
- 1/3 cup sour cream
- 1/3 cup powdered erythritol sweetener such as Swerve Confectioners
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
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Turn the oven up to 350°F. First, the Crust: Stir together coconut oil, powdered erythritol, egg, and vanilla in a medium bowl until it turns smooth. Add in almond flour, and stir until fully combined. Press the mixture evenly into an 8-inch springform pan. Bake it in the preheated oven until it's browned around the edges, about 10 minutes.
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While that's doing its thing, let's prepare the Filling: Combine cream cheese, sour cream, powdered erythritol, eggs, vanilla, and salt in a food processor. Pulse that stuff until it's a smooth mixture, about 10 pulses, scraping down sides as necessary.
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Pour the cream cheese mixture into the baked crust. Bake that thing at 350°F until the center is just set, about 30 minutes. Let it cool to room temperature, about 30 minutes, then stick it in the fridge until it's fully chilled, about 2 hours. Slice and serve.
