Keto & gluten free cheesecake
For the crust:
3 cups almond flour, sifted
1/2 cup powdered sugar-free sweetener (Swerve- The Ultimate Sugar Replacement Brand), sifted
1 teaspoon cinnamon
1/2 tsp. kosher salt
6 tablespoons unsalted butter, melted
For the filling:
6 packages of 8-ounce full-fat cream cheese, room temperature
2 cups powdered sugar-free sweetener (Swerve)
5 large eggs, room temperature
8 ounces sour cream, room temperature
1 tablespoon vanilla extract
Instructions:
Preheat oven to 325F.
Combine dry ingredients for the crust in a medium bowl. Mix in melted butter. Pour the crust mixture into a 10-inch springform pan and press halfway up the sides and then flatten the bottom crust. Place in oven for 7 minutes. Set to the side.
In a large mixing bowl using a paddle attachment, beat the cream cheese until light and fluffy at a low speed. Add in sweetener (1/2 cup at a time) and mix well, scraping down sides as needed. Add in the eggs one at a time, until fully incorporated. Finally, add in vanilla and sour cream and mix until just combined.
Pour the mixture into the crust evenly and bake for 50-55 minutes. Center should still be slightly jiggly. Turn off the oven and prop the oven door open with cheesecake still inside to let it cool slowly, about 30-40 minutes.
Let the cheesecake sit on the counter for about 1-2 hours to fully cool before removing the springform. Cover with plastic wrap and refrigerate for 4-6 hours or overnight.
Serves 12.
Recipe Source: Maria Montalvo — See “Baked by Marina” on Facebook and Instagram.
