5 Minute Keto Cheesecake Recipe

Ingredients

• 45 g Almond Flour (blanched, fine texture)
• 14 g Confectioners Swerve (zero‑calorie, zero net‑carb sweetener)
• 0.5 g Salt (enhances flavor)
• 3 g Vanilla Extract (pure vanilla extract)
• 15 g Unsweetened Almond Milk (no added sugar)
• 112 g Full Fat Cream Cheese (room temperature for easy mixing)
• 15 g Sour Cream (full‑fat)
• 7.5 ml Lemon Juice (freshly squeezed from half a lemon)
• 27 g Confectioners Swerve (for the filling, zero‑calorie sweetener)

Instructions

1. Make crust

   In a small bowl combine almond flour, confectioners Swerve, a pinch of salt, vanilla extract, and unsweetened almond milk. Mix with a spatula until a cohesive ball of dough forms.

   Time: PT2M

2. Form crust

   Line a 4‑inch springform pan with parchment paper. Press the dough evenly into the bottom of the pan using your hands and the spatula.

   Time: PT1M

3. Chill crust

   Place the pan in the freezer for a few minutes until the crust firms up.

   Time: PT2M

4. Make filling

   In another bowl add full‑fat cream cheese, sour cream, vanilla extract, lemon juice, and confectioners Swerve. Mash with a fork until the mixture is smooth and free of lumps.

   Time: PT2M

5. Assemble cheesecake

   Pour the filling over the chilled crust and smooth the top with a spatula.

   Time: PT1M

6. Set cheesecake

   Return the pan to the freezer for 30‑60 minutes until the cheesecake is firm. You may also refrigerate if preferred.

   Time: PT30M

Nutrition Facts

Calories

174

Protein

4.3g

Carbohydrates

1.2g net

Fat

14.6g

Fiber

2.3g