Ingredients:

For the Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup melted butter
  • 2 tablespoons low-carb sweetener (e.g., erythritol or monk fruit)
  • 1/2 teaspoon vanilla extract

For the Cheesecake Filling:

  • 4 packages (32 oz) cream cheese, softened
  • 1 1/2 cups low-carb sweetener
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

Instructions:

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a medium bowl, combine almond flour, melted butter, sweetener, and vanilla extract for the crust. Mix until the ingredients are well combined.
  3. Press the crust mixture into the bottom of the prepared springform pan, creating an even layer. You can use the back of a spoon or your fingers to press it down firmly.
  4. Bake the crust in the preheated oven for 10-12 minutes, or until it’s golden brown. Remove from the oven and allow it to cool while you prepare the filling.
  5. In a large bowl, beat the softened cream cheese until smooth.
  6. Add the low-carb sweetener and continue to beat until well combined.
  7. Add the eggs one at a time, beating well after each addition.
  8. Stir in the vanilla extract and sour cream, mixing until the batter is smooth and creamy.
  9. Pour the cheesecake filling over the cooled crust in the springform pan.
  10. Bake the cheesecake in the preheated oven for 50-60 minutes or until the center is set. The edges should be slightly golden.
  11. Allow the cheesecake to cool in the pan, then refrigerate for at least 4 hours or overnight to allow it to set completely.
  12. Once chilled, run a knife around the edge of the cheesecake before removing the sides of the springform pan.
  13. Slice and serve your delicious Keto Cheesecake!