Keto Cheesecake

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup butter, melted
• 3 tablespoons erythritol
• 1 teaspoon vanilla extract

For the filling:

• 24 oz cream cheese, softened
• 1 cup powdered erythritol
• 3 large eggs
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Preparation:

Crust:

1. Preheat your oven to 350°F (175°C).
2. Combine almond flour, melted butter, erythritol, and vanilla extract in a bowl, mixing until well incorporated.
3. Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer.
4. Bake for about 10 minutes, or until slightly golden. Remove from the oven and let cool while you prepare the filling.

Filling:

1. In a large bowl, beat the softened cream cheese and powdered erythritol until smooth and creamy.
2. Add eggs, one at a time, fully incorporating each before adding the next.
3. Stir in lemon juice and vanilla extract, mixing until smooth.
4. Pour the filling over the cooled crust, smoothing the top with a spatula.
5. Bake for 45-55 minutes, or until the center is almost set but still slightly jiggly.
6. Turn off the oven, crack open the oven door, and let the cheesecake cool inside for an hour to prevent cracking.
7. Chill in the refrigerator for at least 4 hours, preferably overnight.

Cook Notes:

• Ensure all ingredients, especially the cream cheese and eggs, are at room temperature to achieve a smooth, lump-free filling.
• Don’t overmix the batter after adding the eggs; too much air can cause the cheesecake to rise and fall, leading to cracks.
• A water bath isn’t necessary for this recipe, but allowing the cheesecake to cool gradually in the turned-off oven helps prevent cracking.

Serving Suggestions:

Serve this luscious keto cheesecake with a dollop of whipped cream and a sprinkle of lemon zest for an added zing. For a festive touch, top with fresh berries like raspberries or blueberries, keeping in mind the carb content if you’re strictly monitoring your intake.