KETO Cheesecake

Ingredients

• 1.25 cups Blanched Almond Flour (Kirkland brand, low net carbs)
• 0.25 cups Confectioners Swerve (Zero‑carb sweetener, powdered)
• 1 pinch Salt (Fine sea salt)
• 0.25 cups Unsalted Butter (Melted, about 56 g)
• 1 large Egg (Room temperature)
• 1 teaspoon Vanilla Extract (Pure vanilla)
• 3 8‑oz blocks Full‑Fat Cream Cheese (Room temperature, total 681 g)
• 125 grams Confectioners Swerve (Zero‑carb sweetener for filling)
• 1 tablespoon Lemon Juice (Freshly squeezed from a quarter lemon)
• 1 teaspoon Vanilla Extract (Pure vanilla)
• 2 large Egg (Room temperature)

Instructions

1. Bring Eggs to Room Temperature

   Place the eggs in a bowl and let them sit for about 5 minutes until they are no longer cold to the touch.

   Time: PT5M

2. Preheat Oven to 300°F

   Set the oven to 300°F (150°C) and allow it to preheat while you prepare the crust.

   Time: PT5M

   Temperature: 300°F

3. Combine Dry Crust Ingredients

   In a large mixing bowl, whisk together 1.25 cups blanched almond flour, 0.25 cup confectioners Swerve, and a pinch of salt until evenly distributed.

   Time: PT5M

4. Add Wet Ingredients to Crust

   Stir in 0.25 cup melted butter, 1 large egg, and 1 tsp vanilla extract. Mix with a spatula until a thick, cohesive batter forms.

   Time: PT5M

5. Press Crust into Pan

   Lightly coat the 9‑inch springform pan with baking spray. Transfer the batter to the pan and press it evenly across the bottom using the spatula.

   Time: PT2M

6. Bake Crust

   Place the pan in the preheated oven and bake for 15 minutes until the edges are lightly golden.

   Time: PT15M

   Temperature: 300°F

7. Beat Cream Cheese and Sweetener

   While the crust bakes, add the three 8‑oz blocks of softened cream cheese and 125 g confectioners Swerve to a clean large bowl. Beat with a hand mixer on medium speed until smooth and free of lumps.

   Time: PT5M

8. Add Flavorings to Filling

   Stir in the juice of a quarter lemon and 1 tsp vanilla extract until fully incorporated.

   Time: PT2M

9. Incorporate Eggs into Filling

   Add the remaining 2 large eggs one at a time, mixing on low speed after each addition until the batter is smooth and slightly glossy.

   Time: PT3M

10. Cool Crust Slightly

    Remove the crust from the oven and let it sit for 2 minutes so it’s not scorching hot when the filling is added.

    Time: PT2M

11. Add Filling to Crust

    Pour the cheesecake filling over the pre‑baked crust. Use an icing spatula to spread it evenly to the edges.

    Time: PT2M

12. Bake Cheesecake

    Increase the oven temperature to 350°F (175°C) and bake the cheesecake for 35 minutes. The outer ring should be set while the center remains slightly jiggly when the pan is gently shaken.

    Time: PT35M

    Temperature: 350°F

13. Cool to Room Temperature

    Remove the cheesecake from the oven and allow it to cool on a wire rack until it reaches room temperature (about 1 hour).

    Time: PT1H

14. Refrigerate

    Wrap the top of the cheesecake loosely with aluminum foil and refrigerate for at least 5 hours, preferably overnight, before slicing.

    Time: PT0M

15. Serve

    Unlatch the springform pan, slice the cheesecake into 8 equal pieces, and enjoy.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

4 g (net 2 g)

Fat

30 g

Fiber

1 g