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!"

Course Dessert
Cuisine American
Keyword low carb cheesecake

Prep Time 20 minutes

Cook Time 50 minutes
setting time 8 hours
Total Time 1 hour 10 minutes

Servings 12
Calories 600kcal
Author Jennifer Banz

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 x 3.5 inch
springform pan and press halfway up the sides using your fingers (here is the pan I used).
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. Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.
4. Add in the room temperature eggs one at a time and beat until well incorporated.
 5. Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
6. Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated
oven. Check after 50 minutes. The top should no longer be glossy and the center should still
be jiggly.
7. Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes.
Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and
the pan (this is to ensure the cake doesn't stick. Do not remove the springform). Let sit on the
counter for 1 hour.
8. Cover loosely with plastic wrap and refrigerate for at least 8 hours.
9. Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.

Notes
Nutrition for 1/12th of recipe (not including strawberry topping): 600 calories / 54g fat / 31g sat fat /
7g carbs / 2g fiber / 14g protein

The most important thing you should know when it comes to making cheesecake is that all of your
ingredients should be at room temperature. Anything that is refrigerated should be left out for at
least 2 hours, preferably 4. That means eggs, sour cream, and cream cheese.

Submerging your eggs in warm water will help speed up the process, as will unwrapping and
chopping your cream cheese into smaller pieces.

Nutrition
Calories: 600kcal

www.jenniferbanz.com