Name: Keto Cheesecake
Yield: 4 servings
Ingredients: 3 tablespoons coconut oil, melted; 3 tablespoons powdered erythritol sweetener (such as Swerve Confectioners); 1 large egg, beaten; 1/2 teaspoon vanilla extract; 1 cup super fine almond flour; 1 pound cream cheese, softened; 1/3 cup sour cream; 1/3 cup powdered erythritol sweetener (such as Swerve Confectioners); 2 large eggs; 2 teaspoons vanilla extract; 1/4 teaspoon sea salt

Servings: 4 persons

3 tablespoons coconut oil, melted
3 tablespoons powdered erythritol sweetener (such as Swerve Confectioners)
1 large egg, beaten
1/2 teaspoon vanilla extract
1 cup super fine almond flour
1 pound cream cheese, softened
1/3 cup sour cream
1/3 cup powdered erythritol sweetener (such as Swerve Confectioners)
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon sea salt

1
Preheat oven to 350u00b0F. Prepare the Crust: Stir together coconut oil, powdered erythritol, egg, and vanilla in a medium bowl until smooth. Add almond flour, and stir until fully combined. Press flour mixture evenly into an 8-inch springform pan. Bake in preheated oven until browned around the edges, about 10 minutes.
2
Meanwhile, prepare the Filling: Combine cream cheese, sour cream, powdered erythritol, eggs, vanilla, and salt in a food processor; pulse until smooth, about 10 pulses, scraping down sides as necessary. Pour cream cheese mixture into baked crust. Bake at 350u00b0F until center is just set, about 30 minutes. Let cool to room temperature, about 30 minutes. Refrigerate until fully chilled, about 2 hours. Slice and serve.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Keto Cheesecake

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