Enjoy the richest and creamiest Keto cheesecake you've ever had. This low-carb dessert is rich, filling, and will satisfy your sweet tooth without throwing off your diet.
Ingredients: 2 cups almond flour. 1/4 cup powdered erythritol. 1/2 cup butter, melted. 3 8 oz packages cream cheese, softened. 1 cup powdered erythritol. 3 large eggs. 1/2 cup sour cream. 1 tsp vanilla extract. 1/2 tsp lemon zest. 1/4 cup heavy cream.
Instructions: Preheat oven to 325F 160C. In a bowl, combine almond flour, 1/4 cup powdered erythritol, and melted butter. Press mixture into the bottom of a 9-inch springform pan. In a separate bowl, beat cream cheese and 1 cup powdered erythritol until smooth. Add eggs one at a time, mixing well after each addition. Mix in sour cream, vanilla extract, lemon zest, and heavy cream until fully combined. Pour the filling over the crust and smooth the top. Bake for 45-50 minutes or until the center is almost set. Turn off the oven and let the cheesecake cool in the oven for 1 hour. Remove from oven and refrigerate for at least 4 hours or overnight before serving.
Prep Time: 20 minutes
Cook Time: 50 minutes
MUSIKLADEN NEUBECKUM
