Description
This keto cheesecake recipe delivers a rich and sweet flavor while remaining sugar-free and low in carbs.
Ingredients
Scale
- 2 cups Wholesome Yum Blanched Almond Flour
- 1/3 cup Unsalted butter, melted
- 2 tbsp Besti Monk Fruit Allulose Blend
- 1 tsp Vanilla extract
- 32 oz Cream cheese, softened
- 1 1/4 cups Besti Powdered Monk Fruit Allulose Blend
- 3 large Eggs
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line a 9-inch springform pan with parchment paper.
- Combine almond flour, melted butter, Besti, and vanilla extract. Press into the pan and bake for 10-12 minutes. Cool for 10 minutes.
- Beat cream cheese and powdered sweetener until fluffy.
- Beat in eggs, one at a time. Mix in lemon juice and vanilla extract.
- Pour filling over the crust. Smooth the top.
- Bake for 40-55 minutes, until the center is almost set.
- Cool in the pan to room temperature, then refrigerate for 4+ hours.
Notes
- Refrigerate cheesecake for at least 4 hours.
- Use low to medium speed while mixing the ingredients.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg