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Keto Cheesecake

Keto Cheesecake
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This easy keto cheesecake delivers all the rich, sweet flavor you love, without the carbs! With just 5g net carbs per slice, it’s the perfect low-carb, sugar-free treat that tastes just like the real thing.

Ingredients

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Almond Flour Cheesecake Crust

2 cups blanched almond flour (Wholesome Yum brand recommended)

1/3 cup unsalted butter, measured solid then melted

2 tablespoons Besti Monk Fruit Allulose Blend (granular or powdered)

1 teaspoon pure vanilla extract

Keto Cheesecake Filling

32 ounces cream cheese, softened

1 1/4 cups Besti Powdered Monk Fruit Allulose Blend

3 large eggs

1 tablespoon fresh lemon juice

1 teaspoon pure vanilla extract

Instructions

Almond Flour Crust: Preheat the oven to 350°F (177°C). Line a 9-inch springform pan with parchment paper.

In a bowl, mix almond flour, melted butter, Besti sweetener, and vanilla until crumbly. Press into the bottom of the pan. Bake for 10–12 minutes, until lightly golden. Let cool for at least 10 minutes.

Keto Cheesecake Filling: While the crust cools, beat the cream cheese and powdered sweetener on low to medium speed until fluffy. Add eggs one at a time, beating after each. Mix in lemon juice and vanilla extract, keeping the speed low to avoid air bubbles.

Assemble: Pour the filling over the cooled crust and smooth the top. Tap the pan on the counter to release air bubbles.

Bake for 40–55 minutes, until the center is almost set but still slightly jiggly.

Cool the cheesecake in the pan on the counter. Then refrigerate for at least 4 hours, preferably overnight, before removing from the springform pan.

Nutrition

Keywords: Keto Cheesecake, keto recipes, cheesecake recipes, Birthday cakes

Find it online: https://lunchlime.com/keto-cheesecake-recipe/