Keto Cheesecake

Name: Keto Cheesecake
Cook time: 30 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 24 oz – 48g cream cheese; 1/4 cups almond flour; 2 1/2 tbsp. – 37.5ml pure vanilla; 2 cups yogurt; 1 tbsp – 15ml lemon juice; 2/3 cup erythritol

You can always use store bought crust for this recipe or prepare the crust by using my recipe: - 2 cups of almond flour, 1/4 tsp. of salt and 3-6 tbsp of oil or water.

Cook30 min
Total30 min
Serves12
LevelIntermediate

Dinner Gluten-Free Keto Low-Carb Vegetarian American

Ingredients

24 oz – 48g cream cheese
1/4 cups almond flour
2 1/2 tbsp. – 37.5ml pure vanilla
2 cups yogurt
1 tbsp – 15ml lemon juice
2/3 cup erythritol

Preparation

You can always use store bought crust for this recipe or prepare the crust by using my recipe: - 2 cups of almond flour, 1/4 tsp. of salt and 3-6 tbsp of oil or water.
Combine all the ingredients well and then pour into an 8 inch pan.
Make sure to press evenly and set it aside.
Pre heat the oven to 350 degrees Fahrenheit – 175 degrees Celsius.

Method

Mix all the ingredients in a food processor or blender until smooth.
Now evenly spread the filling on top of the prepared crust in a baking pan and place it in the oven.
Let it bake for 25-30 minutes and once the time is up, do not remove the cake from the oven and instead let it rest inside for another 5 minutes.
After removing the cake, let it rest for another 20 minutes. Refrigerate the cake overnight and feel free to use the leftovers for the next 3-4 Days.