KETO CHEESECAKE: 5g net carbs + just like the real thing!

Ingredients

• 2 cups Blanched Almond Flour (Wholesome Yum brand, fine texture for shortbread‑like crust)
• 3 tablespoons Besti Sweetener (Powdered monk fruit & allulose blend, dissolves without grit)
• 5 tablespoons Unsalted Butter (Melted; plus 1 teaspoon extra for exact 1/3 cup measurement)
• 2 teaspoons Vanilla Extract (Pure vanilla, divided between crust and filling)
• 32 ounces Cream Cheese (Full‑fat, 4 (8‑oz) packages, softened to room temperature)
• 1.25 cups Besti Sweetener (Powdered monk fruit & allulose blend for filling)
• 3 pieces Large Eggs (Room temperature, added one at a time)
• 1 tablespoon Lemon Juice (Freshly squeezed, balances sweetness)

Instructions

1. Line the Springform Pan

   Flip the 9‑inch springform pan over, place a sheet of parchment paper, fold it into quarters, align the corner at the center, cut a semi‑circle, then unfold – the parchment will fit perfectly inside the pan.

   Time: PT5M

2. Combine Dry Crust Ingredients

   In a mixing bowl, whisk together 2 cups almond flour and 3 tbsp Besti sweetener until fully blended and free of lumps.

   Time: PT2M

3. Melt Butter and Add Vanilla

   Melt 5 tbsp butter in a saucepan over low heat, then stir in 1 tsp vanilla extract.

   Time: PT3M

4. Form and Press the Crust

   Pour the melted butter into the dry mixture, stir until crumbly, then press the mixture firmly into the parchment‑lined pan, using your fingers or the bottom of a glass to smooth and compact.

   Time: PT5M

5. Bake the Crust

   Place the pan in a pre‑heated oven and bake for 10 minutes, or until the crust turns a light golden color.

   Time: PT10M

   Temperature: 350°F

6. Beat Cream Cheese and Sweetener

   While the crust bakes, beat 32 oz softened cream cheese with 1.25 cups Besti sweetener on medium‑low speed until fluffy and smooth.

   Time: PT5M

7. Incorporate Eggs

   Add 3 large eggs one at a time, beating briefly after each addition until just incorporated.

   Time: PT3M

8. Add Flavorings

   Stir in 1 tbsp fresh lemon juice and 1 tsp vanilla extract (plus the remaining 1 tsp from step 3). Optional: mix in ¼ cup sour cream for extra tang.

   Time: PT2M

9. Combine Filling with Crust

   Pour the smooth filling over the cooled crust, spreading evenly. Use a regular spatula first, then a pastry spatula for a flawless top.

   Time: PT2M

10. Bake the Cheesecake

    Bake at 350°F for 45‑55 minutes, until the center is almost set but still slightly jiggly.

    Time: PT50M

    Temperature: 350°F

11. Run Knife Around Edges

    Immediately after removing from oven, dip a knife in warm water and run it gently around the inner edge of the pan to release the cheesecake and avoid cracks.

    Time: PT2M

12. Cool and Chill

    Allow the cheesecake to cool on the counter until room temperature (about 30 minutes), then refrigerate for at least 4 hours or overnight until fully set.

    Time: PT30M

13. Release and Serve

    Run the knife around the edge once more, carefully release the springform sides, and transfer the cheesecake to a cake stand or serve directly in the pan. Slice with a straight‑down motion for clean cuts.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

4g (net carbs 2g)

Fat

22g

Fiber

1g