Ingredients
1 1/2 cups almond flour
1/4 cup butter, melted
1 tbsp erythritol
16 oz cream cheese, softened
1/2 cup heavy cream
1/2 cup erythritol
1 tsp vanilla extract
Instructions
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In a mixing bowl, combine almond flour, melted butter, and 1 tablespoon erythritol. Stir until well combined.
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Press the almond flour mixture into the bottom of a 9-inch pie dish or cheesecake pan to form a crust. Place in the refrigerator to set while preparing the filling.
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In a separate bowl, beat the softened cream cheese, heavy cream, 1/2 cup erythritol, and vanilla extract until smooth and creamy.
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Pour the cream cheese mixture over the prepared crust and spread evenly.
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Refrigerate the cheesecake for 3-4 hours or until it has set.
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Slice and serve chilled, garnished with optional toppings like fresh berries or sugar-free whipped cream.
Notes
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For a fruity finish, top with fresh berries like raspberries, strawberries, or blueberries.
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Add a swirl of sugar-free chocolate sauce or cocoa powder for a chocolatey twist.
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Mix in a teaspoon of lemon zest for a refreshing citrus flavor.
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For a nutty variation, replace almond flour with ground pecans or walnuts in the crust.
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Add unsweetened shredded coconut to the crust for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Keto
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
