Ingredients:-

For the crust:–

  • 1 1/2 cups almond flour
  • 1/4 cup powdered erythritol (or your preferred keto-friendly sweetener)
  • 1/4 cup melted butter

For the cheesecake filling:–

  • 16 oz cream cheese, softened
  • 1 cup plain Greek yogurt (full fat, unsweetened)
  • 2/3 cup powdered erythritol (adjust to taste)
  • 2 teaspoons vanilla extract
  • 3 large eggs

Instructions:-

  1. Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. Prepare Crust: In a bowl, mix the almond flour, powdered erythritol, and melted butter until well combined. Press the mixture into the bottom of the prepared springform pan. Bake the crust for 10-12 minutes until lightly golden. Remove from oven and let it cool.
  3. Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth. Add in the Greek yogurt, powdered erythritol, and vanilla extract. Mix until everything is well combined and smooth.
  4. Add Eggs: Add the eggs one at a time, mixing well after each addition, ensuring they are fully incorporated but not overmixed.
  5. Bake: Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Tap the pan gently on the countertop to remove any air bubbles. Place the pan in the oven and bake for about 45-55 minutes or until the edges are set but the center is slightly jiggly.
  6. Cooling: Turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for about an hour. Then transfer it to a wire rack to cool completely before refrigerating.
  7. Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to set.
  8. Serve: Once set, carefully remove the sides of the springform pan. Slice and serve your keto yogurt cheesecake. You can garnish it with fresh berries or a dollop of whipped cream if desired….