Ingredients:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tablespoons powdered erythritol or another low-carb sweetener
- 1/2 teaspoon vanilla extract
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup powdered erythritol or another low-carb sweetener
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free rainbow sprinkles
For Topping:
- Additional sugar-free rainbow sprinkles for decoration
Instructions:
For the Crust:
- In a bowl, combine almond flour, melted butter, powdered sweetener, and vanilla extract. Mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust. Place it in the refrigerator while you prepare the filling.
For the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Add the powdered sweetener and vanilla extract to the cream cheese and beat until well combined.
- Gently fold in the whipped cream until the mixture is smooth and creamy.
- Add the sugar-free rainbow sprinkles and fold them into the cheesecake filling.
Assembly:
- Remove the crust from the refrigerator and pour the cheesecake filling over it.
- Smooth the top with a spatula and sprinkle additional rainbow sprinkles on top for decoration.
- Cover the springform pan with plastic wrap and refrigerate the cheesecake for at least 4 hours or overnight to allow it to set.
- Once set, remove the cheesecake from the springform pan, slice, and serve.