Keto Cheesecake

Name: Keto Cheesecake
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

11 ingredients

2 steps

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

Directions

1

Preheat oven to 350°F. 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 350°F 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.