Keto Cheesecake

Serves 8

Crust:

1 1/4 cups almond flour (1 cup works for a 6″ pan)

1 tablespoon granulated Lakanto™ or Swerve™ sweetener

3 tablespoons butter, melted

pinch of salt

1/4 teaspoon ground cinnamon

Filling:

8 ounces cream cheese, softened

2/3 cup sour cream

2 large eggs

4 tablespoons granulated Lakanto™ or Swerve™ sweetener

2 teaspoons vanilla extract

Optional Berry Topping:

12 ounce bag of frozen mixed berries

1 tablespoon granulated Lakanto™ or Swerve™ sweetener (or to taste)

1/2 teaspoon of xanthan gum

Directions:

• Preheat oven to 325° F. Line bottom of a 6″ or 7″ springform or push pan with parchment paper.
• Mix all crust ingredients until combined. Press crust ingredients into bottom of pan evenly. Use back of soup spoon to smooth out crust.
• Bake crust for 10 – 15 minutes, until golden brown.
• Mix all filling ingredients using a food processor or electric mixer. Mix until smooth. To prevent cracking of cheesecake while baking, add eggs to filling last and mix just long enough to combine.
• Poor filling into pan with baked crust.
• Bake for 30 minutes. Middle should be set, but a little bit looser than edges. Turn off oven, crack the door and let cheesecake sit in the oven another 30 minutes. Allow to cool and chill in refrigerator for at least 6 hours or overnight.
• Optional topping: Put frozen berries in small sauce pan on stove over medium heat. Cook & stir frequently until it begins to thicken, add sweetener, and sprinkle xanthan gum into the berries. Stir to combine and cook for a few more minutes. Berries are done when consistency is like thick syrup. Let cool and spread over cooled cheesecake while still in the pan. Chill before removing from pan.
• Remove from pan, slice and enjoy!
• Serve with fresh berries if desired.

Serves 8

Crust:

1 1/4 cups almond flour (1 cup works for a 6″ pan)

1 tablespoon granulated Lakanto™ or Swerve™ sweetener

3 tablespoons butter, melted

pinch of salt

1/4 teaspoon ground cinnamon

Filling:

8 ounces cream cheese, softened

2/3 cup sour cream

2 large eggs

4 tablespoons granulated Lakanto™ or Swerve™ sweetener

1 teaspoon vanilla extract

Optional Berry Topping:

12 ounce bag of frozen mixed berries

1 tablespoon granulated Lakanto™ or Swerve™ sweetener (or to taste)

1/2 teaspoon of xanthan gum

Directions:

• Preheat oven to 325° F. Line bottom of a 6″ or 7″ springform or push pan with parchment paper.
• Mix all crust ingredients until combined. Press crust ingredients into bottom of pan evenly. Use back of soup spoon to smooth out crust.
• Bake crust for 10 – 15 minutes, until golden brown.
• Mix all filling ingredients using a food processor or electric mixer. Mix until smooth. To prevent cracking of cheesecake while baking, add eggs to filling last and mix just long enough to combine.
• Poor filling into pan with baked crust.
• Bake for 30 minutes. Middle should be set, but a little bit looser than edges. Turn off oven, crack the door and let cheesecake sit in the oven another 30 minutes. Allow to cool and chill in refrigerator for at least 6 hours or overnight.
• Optional topping: Put frozen berries in small sauce pan on stove over medium heat. Cook until it begins to thicken, add sweetener, and sprinkle xanthan gum into the berries. Berries are done when consistency is like thick syrup. Let cool and spread over cooled cheesecake while still in the pan. Chill before removing from pan.
• Remove from pan, slice and enjoy!
• Serve with fresh berries if desired.