Low Carb Cheesecake

by Khyati Kapur

Low Carb Cheesecake

Crust

2 cups almond flour

1/3 cup grass-fed butter (we love Kerry Gold) – a little tip measure butter solid then melt it!

1.5 tbsp erythritol or granulated sugar of your choice

1 tsp almond extract (can use vanilla too)

 

Filling

32 oz (4 blocks) of full fat cream cheese softened

1 cup powdered erythritol or powdered sugar of your choice

3 eggs

1 tsp lemon juice (fresh is best!)

1 tsp almond extract (can use vanilla too)

 

Preheat oven to 350 degrees.

Use a 9 inch springform pan and grease with some olive oil cooking spray

Make the crust first. Mix all of the crust ingredients in a bowl and combine well. Don’t worry if dough is crumbly. Gently press the dough on the bottom of the pan and bake for 11-12 minutes but watch carefully as to not burn the crust. Let cool for 15-20 minutes before adding filling.

 

To make the filling, beat the cream cheese and powdered sugar in a large bowl with a hand mixer on low at all times until creamy. Beat in the eggs, one at a time. Then mix in lemon juice and almond extract.   Pour in the filling over the crust and smooth with rubber spatula.

Bake for 50-55 minutes.  The center should be slightly firm with some movement to it still.

Remove from oven and let cool.  Use a rubber spatula along the edges but do not remove the spring form pan yet!  After cooling on counter, place in fridge overnight to completely set.  Remove from springform pan after it has chilled for 24 hours.  Serve with strawberry or blueberry sauce!



Khyati Kapur
Khyati Kapur

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