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