Ingredients

Almond Flour Cheesecake Crust

• 2 cups Almond Flour
• 1/3 cup Butter (measured solid, then melted)
• 3 Tbsp Stevia (granular or powdered works fine)
• 1 Tsp Vanilla extract

Keto Cheesecake Filling

• 24-32 oz cream cheese (softened).  If you want a thicker cheesecake use 32 oz of cream cheese.
• 1 1/4 cup powdered stevia
• 3 large Eggs
• 1 Tbsp Lemon juice
• 1 Tsp Vanilla extract

Chocolate Drizzle

• 1/4 cup 72% cocao chocolate chips
• 1 Tbsp coconut oil

 

Directions

Almond flour crust:

• Preheat the oven to 350 degrees. Grease a 9 in springform pan (or you can line the bottom with parchment paper).
• To make the almond flour cheesecake crust, stir the almond flour, melted butter, stevia and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
• Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden.
• Let cool at least 10 minutes.

Keto Cheesecake filling:

• Beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
• Beat in the eggs, one at a time.
• Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles)
• Pour the filling into the pan over the crust.
• Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
• Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet).
• Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours , until completely set. (Do not try to remove the cake from the pan before chilling.)

Chocolate Drizzle:

• Heat the chips and the coconut oil in the microwave at 30 second intervals
• Drizzle over the cheesecake after it has been removed from the springform pan.

Enjoy!