KETO CHEESECAKE

Ingredients

• 1.25 cups Almond Flour (fine almond flour, sifted)
• 3 tablespoons Coconut Flour (unsweetened)
• 1 tablespoon Erythritol (brown‑sugar‑free sweetener, granulated)
• 0.5 teaspoon Baking Powder (double‑acting)
• 0.5 teaspoon Xanthan Gum (helps bind the crust)
• 0.25 teaspoon Salt (fine sea salt)
• 4 tablespoons Unsalted Butter (chilled and cubed)
• 1 teaspoon Graham Cracker Drops (flavoring extract; optional, can use vanilla)
• 24 ounces Cream Cheese (full‑fat, softened to room temperature)
• 0.125 teaspoon Salt (fine sea salt for filling)
• 1 cup Erythritol (granulated, sugar‑free sweetener)
• 0.25 cup Sour Cream (full‑fat)
• 1.5 teaspoons Vanilla Extract (pure vanilla)
• 1.5 teaspoons Lemon Juice (freshly squeezed)
• 2 pieces Egg Yolks (room temperature)
• 4 pieces Whole Eggs (room temperature)

Instructions

1. Combine Dry Crust Ingredients

   In a food processor, add almond flour, coconut flour, erythritol, baking powder, xanthan gum, and salt. Pulse briefly to mix.

   Time: PT2M

2. Cut in Butter

   Add chilled cubed butter to the dry mixture and pulse until the mixture resembles coarse crumbs.

   Time: PT2M

3. Add Flavoring

   Add the graham cracker drops (or vanilla extract) and pulse a few more times until evenly distributed.

   Time: PT1M

4. Press and Pre‑Bake Crust

   Spray the outside of the springform pan, then press the crust mixture evenly into the bottom and up the sides. Place the pan on a baking sheet and bake at 350°F for 9 minutes.

   Time: PT9M

   Temperature: 350°F

5. Soften Cream Cheese

   While the crust bakes, let the cream cheese sit at room temperature until soft.

   Time: PT5M

6. Beat Cream Cheese

   In a mixing bowl, beat the softened cream cheese on low‑medium speed for about 1 minute until smooth.

   Time: PT2M

7. Add Salt and Sweetener (First Half)

   Add 1/2 cup erythritol and 1/8 teaspoon salt to the cream cheese, mixing until just combined.

   Time: PT1M

8. Add Remaining Sweetener

   Add the remaining 1/2 cup erythritol and mix until fully incorporated.

   Time: PT1M

9. Incorporate Sour Cream, Vanilla, and Lemon Juice

   Stir in sour cream, vanilla extract, and lemon juice until the batter is smooth.

   Time: PT1M

10. Add Eggs

    Add the egg yolks followed by the whole eggs. Mix on low speed just until combined; avoid over‑mixing.

    Time: PT2M

11. Transfer Filling to Crust

    Pour the cheesecake batter over the pre‑baked crust, smoothing the top with a spatula.

    Time: PT1M

12. High‑Heat Start

    Bake at 450°F for 10 minutes. This creates a golden top and puffy edges.

    Time: PT10M

    Temperature: 450°F

13. Reduce Heat and Continue Baking

    Without opening the oven, lower the temperature to 200°F and bake for 90 minutes, or until an instant‑read thermometer reads 150°F in the center.

    Time: PT1H30M

    Temperature: 200°F

14. Cool Slightly

    Remove the cheesecake from the oven and let it sit in the pan for 5 minutes.

    Time: PT5M

15. Room‑Temperature Cooling

    Transfer the pan to a wire rack and allow the cheesecake to cool completely at room temperature (2–3 hours).

    Time: PT2H

16. Refrigerate

    Wrap the cooled cheesecake tightly in plastic wrap and refrigerate for at least 4 hours or overnight before serving.

    Time: PT0M

Nutrition Facts

Calories

363

Protein

6.5 g

Carbohydrates

3 g

Fat

26 g

Fiber

1.2 g