Keto Cheesecake

Here is a recipe for Keto Cheesecake

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Ingredients:

2 cups (480g) cream cheese, at room temperature
1/2 cup (100g) erythritol or another low-carb sweetener
1 tsp vanilla extract
3 large eggs
1/4 cup (60ml) heavy cream
1/4 cup (30g) almond flour
1 tsp lemon zest (optional)
Crust:

1 1/2 cups (150g) almond flour
1/4 cup (50g) erythritol or another low-carb sweetener
1/2 cup (112g) butter, melted.
Instructions:

Preheat the oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan with butter or cooking spray.

To make the crust, mix together the almond flour, erythritol, and melted butter in a bowl. Press the mixture into the bottom of the prepared pan.

In a large mixing bowl, beat the cream cheese, erythritol, and vanilla extract together until smooth.

Add the eggs, one at a time, mixing well after each addition. Stir in the heavy cream, almond flour, and lemon zest (if using).

Pour the cheesecake batter over the crust in the pan.

Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is still slightly jiggly.

Turn off the oven and let the cheesecake cool inside for 30 minutes. Then, remove it from the oven and let it cool to room temperature.

Once the cheesecake has cooled, refrigerate it for at least 2 hours before serving.

Enjoy your keto cheesecake!

IF YOU WANT TO GET A CUSTOM KETO DIET MADE UP FOR YOU, CLICK HERE FOR MORE RECIPES- http://bit.ly/3Y1p2QH

Note:

Be sure to use a low-carb sweetener such as erythritol, stevia, or monk fruit sweetener instead of sugar.

Be sure that your cream cheese is at room temperature before starting to make the recipe, it will be easier to mix.

Please note that, you should always consult a physician or a dietitian before starting any new diet plan, including a ketogenic diet.