Updated: Jun 3
Ingredients For the crust:
1 1/2 cups almond flour
3 tablespoons keto brown sugar substitute
1 teaspoon ceylon cinnamon
1/2 cup granulated erythritol sweetener
4 tablespoons melted butter
For the filling:
2 cups heavy cream
24 ounces cream cheese, softened (3 8 ounce packages)
1 teaspoon organic vanilla extract
juice of 1/2 lemon
Mix all of the crust ingredients in a small bowl with a fork until it looks like wet sand.
Line the bottom of a 10 inch springform pan with parchment paper. Using your hands press the crust mixture into an even layer in the bottom of the pan. You may also work the crust up the sides of the pan edge if you prefer.
In a larger mixing bowl, beat the heavy cream until stiff for approximately five minutes.
In a separate bowl, using a mixer, beat the cream cheese, lemon juice, and vanilla extract. Slowly add the powdered erythritol sweetener and beat until fluffy and combined, about 1 minute.
Combine the cream cheese mixture to the whipped cream, approximately thirty seconds.
Using a spatula, spread the cheesecake mixture in the springform pan. Be sure the top is level.
Chill for about 6 to 8 hours before eating and keep cold until ready to serve.
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