Ingredients
ALMOND FLOUR CHEESECAKE CRUST:
- 2 cups Blanched Almond Flour
- 1/3 cup Unsalted butter measured solid, then melted
- 2 tbsp Monk Fruit Sugar granular or powdered works fine
- 1 tsp Vanilla extract
KETO CHEESECAKE FILLING:
- 32 oz Cream cheese softened
- 1 1/4 cups Monk Fruit Sugar
- 3 Egg Large
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
Instructions
- Tap on the times in the instructions to start a kitchen timer.
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.)
