Sort ingredients
deb6161
QR Code
Listen
Pdf
Preheat the oven to 325°F / 160°C and line a 9-inch spring form pan with parchment paper. Grease the sides and set aside.
In a large bowl, add the almond flour, powdered sweetener, melted butter, and vanilla extract. Stir using a spatula until well incorporated.
Press the crust mixture into the prepared springform pan and press firmly into the bottom and halfway up the sides. Bake for 10 minutes or until slightly golden.
Add the softened cream cheese, and using a hand mixer, stir until smooth and creamy.
Add the powdered sweetener and mix again until smooth.
Incorporate the sour cream, vanilla extract, and a pinch of salt.
Gradually add the eggs one at a time, mixing until each egg is just incorporated. Use a spatula to scrape the sides and bottom of the bowl. Avoid overmixing to prevent the cheesecake from cracking.
Pour the keto cheesecake batter over the baked crust.
Bake in the center rack of your oven for 55-60 minutes until the center is almost set. If the cheesecake starts to brown, cover with aluminum foil halfway through baking time.
Remove from the oven and allow to cool completely. Cover and refrigerate for at least 6 hours or overnight.
Serve cheesecake with your favorite toppings. Store leftovers covered in the refrigerator for up to 5 days.