Low Carb Cheesecake (Keto, Gluten-free, Sugar-free)

Low Carb Cheesecake (Keto, Gluten-free, Sugar-free)

Ingredients

• 2 cup almond flour
• 1/3 cup butter ((measured solid, then melted))
• 3 tbsp erythritol ((measured solid, then melted))
• 1 tsp vanilla extract
• 32 oz cream cheese ((measured solid, then melted))
• 3 large eggs
• 1 tbsp lemon juice

Instructions

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Grease a 9 in (23 cm) springform pan (or you can line the bottom with parchment paper).To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined.
3. The dough will be slightly crumbly.
4. Press the dough into the bottom of the prepared pan.
5. Bake for about 10-12 minutes, until barely golden.
6. Let cool at least 10 minutes.Meanwhile, beat the cream cheese and powdered sweetener together until fluffy.
7. Beat in the eggs, one at a time.
8. Finally, beat in the lemon juice and vanilla extract.Pour the filling into the pan over the crust.
9. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).Bake for about 45-55 minutes, until the center is almost set, but still jiggly.Remove the cheesecake from the oven.
10. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet).
11. Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set.
12. (Do not try to remove the cake from the pan before chilling.)Serve with fresh raspberry sauce if desired.*