Friday, May 10, 2019

The Best Keto Cheesecake



This really is the best low carb and keto cheesecake. Even my non-keto family proclaimed "This is the best cheesecake I have ever had!"

Ingredients

  • For the crust
  • 1 1/2 Cups Almond flour
  • 1/4 Cup Confectioners Swerve
  • 1 teaspoon Cinnamon
  • 6 Tablespoons Butter, melted
  • For the filling
  • 6 Packages 8 ounces full fat cream cheese, room temperature
  • 2 Cups Confectioners Swerve
  • 5 Large Eggs room temperature
  • 8 Ounces Sour Cream room temperature
  • 1 Tablespoon Vanilla extract




Instructions

  1. Pre-heat oven to 325F. Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into a 9 inch springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes.
  2. In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.
  3. .......

See full recipe click >>>>>  here