Keto Cheescake


What You Need

  • For the Graham Cracker Crust

  • 2 cups almond flour

  • 1/2 tsp Xanthum Gum and Baking Soda

  • 1/4 kosher salt

  • 1 tsp cinnamon

  • 5.5 tbsp butter

  • 6 tbsp brown sugar swerve

  • 1 egg

  • For Cheesecake filling

  • 16 ounces of cream cheese 

  • 1/2 cup of sour cream

  • 2 ounces butter

  • Vanilla extract

  • Sugar free sweetener (I used monk fruit)

  • Sugar free brown sugar substitute

  • 2 eggs


How to Make it

  • Preheat oven to 350

  • For the crust

  • Combine flour, Xantham ggum, salt, baking soda, cinnamon and mix well

  • Cream butter for 2-3 minutes and add brown sugar swerve

  • add egg to butter mixture

  • Mix in half the flour mixture and mix until combined, mix in the rest

  • Refrigerate dough mixture in seran wrap for at least an hour

  • Roll out dough between two sheets of parchment paper

  • Bake at 350 for 10 minutes or so, let cool

  • Grind up batch after it cools with some butter and place at the bottom of the sheet pan

  • For the cheesecake filling

  • Combine eggs, 1/2 cup of monk fruit sweetener, 1/2 cup of sour cream, splash of vanilla extract, and two bricks of room temp cream cheese in a bowl (I used a hand mixer, but a stand mixer would probably work better)

  • Pour cream cheese mixture over crust and smooth out

  • place in oven for 35 minutes or so (your oven may vary a bit so look for a golden brown color on the edges and almost jello like consistency in the center, toothpick should come out clean if used to test)

  • Let rest for 10 minutes before cutting into it. 

  • Cut into 16 pieces


The Macros (per serving)

  • Net Carbs: 4g

    • 15g total carbs​

    • 2g fiber

    • 9g sugar alcohol

  • Fat: 22g

  • Protein: 6g

  • Calories: 240