Keto Cheesecake that will make you SPEECHLESS

Ingredients

• 1 1/2 cups Almond Flour (finely ground, for crust)
• 1 tsp Cinnamon (ground, for crust flavor)
• 2 tbsp Swerve Granular Sweetener (for crust, sugar‑free)
• 4 tbsp Unsalted Butter (melted, for crust)
• 24 oz Cream Cheese (softened, 6 bricks (8‑oz each))
• 3/4 cup Sour Cream (full‑fat, adds tang)
• 5 Eggs (large, room temperature)
• 1 tsp Vanilla Extract (pure, for flavor)
• 1/2 cup Swerve Confectioners Sweetener (powdered, for filling sweetness)

Instructions

1. Make the crust

   In a mixing bowl combine almond flour, cinnamon, Swerve granular sweetener, and melted butter. Stir until the mixture resembles wet sand.

   Time: PT5M

2. Press crust into pan

   Transfer the crust mixture to a 9‑inch springform pan. Press evenly into the bottom and about halfway up the sides, smoothing with the back of a measuring cup or your hands.

   Time: PT5M

3. Chill crust

   Place the pan in the refrigerator for 20 minutes to let the butter harden.

   Time: PT20M

4. Beat cream cheese

   Using a hand mixer, beat the softened cream cheese on medium speed until completely smooth and free of lumps.

   Time: PT5M

5. Add eggs

   Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Scrape the bowl edges as needed.

   Time: PT5M

6. Flavor and sweeten

   Stir in vanilla extract, then add the confectioners Swerve in three equal parts, mixing after each addition until smooth.

   Time: PT5M

7. Add sour cream

   Fold in the sour cream, scraping the sides and bottom of the bowl, then give a final brief beat to ensure a uniform filling.

   Time: PT3M

8. Combine filling with crust

   Remove the chilled crust from the refrigerator. Pour the cheesecake filling over the crust, spreading gently to the edges.

   Time: PT3M

9. Bake the cheesecake

   Place the springform pan in a pre‑heated oven at 300°F (150°C) and bake for 60 minutes.

   Time: PT1H

   Temperature: 300°F

10. Cool in the oven

    Turn off the oven, crack the door open, and let the cheesecake sit for 60 minutes to cool gradually.

    Time: PT1H

11. Refrigerate overnight

    After cooling, cover the cheesecake and refrigerate for at least 8 hours (overnight) until fully set.

    Time: PT8H

Nutrition Facts

Calories

350

Protein

6g

Carbohydrates

4g (net carbs 2g)

Fat

30g

Fiber

1g