Indulge in the rich flavors of red velvet without the guilt with this Sugar-Free Red Velvet Cheesecake. Made with almond flour, cocoa powder, erythritol, and cream cheese, this decadent dessert is keto-friendly and perfect for satisfying your sweet cravings. With a creamy texture and a hint of cocoa, it's sure to be a hit at any gathering. Plus, it's easy to make and requires minimal prep time!
Ingredients: 1 cup almond flour. 1/4 cup unsweetened cocoa powder. 1/4 cup granulated erythritol. 1/4 tsp salt. 1/4 cup melted butter. 16 oz cream cheese, softened. 1/2 cup granulated erythritol. 2 large eggs. 1/4 cup sour cream. 1/4 cup heavy cream. 1 tsp vanilla extract. Red food coloring optional.
Instructions: Preheat the oven to 325F 160C. In a bowl, mix together the almond flour, cocoa powder, erythritol, and salt. Stir in the melted butter until well combined. Press the mixture into the bottom of a greased 9-inch springform pan to form the crust. In another bowl, beat the cream cheese and erythritol until smooth. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, heavy cream, and vanilla extract until smooth. If desired, add a few drops of red food coloring to achieve the desired color. Pour the cheesecake batter over the crust in the springform pan. Bake for 40-45 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 4 hours, or overnight, before serving. Slice and enjoy your sugar-free red velvet cheesecake!
Prep Time: 20 minutes
Cook Time: 45 minutes
Mrabbi Hillel
