INGREDIENTS
ALMOND FLOUR CHEESECAKE CRUST
2 cups Wholesome Yum Blanched Almond Flour
1/3 cup Unsalted butter (measured solid, then melted)
2 tbsp Besti Monk Fruit Allulose Blend (granular or powdered works fine)
1 tsp Vanilla extract
KETO CHEESECAKE FILLING
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
ALMOND FLOUR CHEESECAKE CRUST:
Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
KETO CHEESECAKE FILLING:
Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
Beat in the eggs, one at a time.
Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
ASSEMBLY:
Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.
Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
Nutrition FactsAmount per serving. Serving size in recipe notes above.
Calories325
Fat31g
Protein7g
Total Carbs6g
Net Carbs5g
Fiber1g
Sugar2g
