Keto Cheesecake with Cherry Pie Filling Recipe:

Ingredients for the crust:

• 1 ½ cups almond flour
• ¼ cup powdered erythritol (or any keto-friendly sweetener)
• ½ teaspoon vanilla extract
• ¼ cup melted butter

Ingredients for the filling:

• 16 oz cream cheese, softened
• ½ cup powdered erythritol (or any keto-friendly sweetener)
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup heavy cream

Ingredients for the cherry pie filling:

• 2 cups fresh or frozen cherries, pitted
• 2 tablespoons water
• ¼ cup powdered erythritol (or any keto-friendly sweetener)
• 1 tablespoon lemon juice
• 1 tablespoon chia seeds (optional, for thickening)

Instructions:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with butter or cooking spray.
2. In a mixing bowl, combine the almond flour, powdered erythritol, vanilla extract, and melted butter for the crust. Stir until well combined.
3. Press the crust mixture into the bottom of the prepared springform pan. Use the back of a spoon or your hands to evenly spread and press the mixture.
4. Bake the crust in the preheated oven for about 10-12 minutes, or until golden brown. Remove from the oven and set aside to cool.
5. In a separate mixing bowl, beat the cream cheese, powdered erythritol, eggs, and vanilla extract for the filling until smooth and creamy. Add the heavy cream and continue to beat until well combined.
6. Pour the filling mixture over the cooled crust in the springform pan, spreading it evenly.
7. Bake the cheesecake in the preheated oven for about 40-45 minutes, or until the center is set and the edges are slightly golden.
8. While the cheesecake is baking, prepare the cherry pie filling. In a saucepan, combine the cherries, water, powdered erythritol, and lemon juice. Cook over medium heat until the cherries release their juices and the mixture thickens slightly, stirring occasionally. If desired, stir in chia seeds to thicken the filling further. Remove from heat and let it cool.
9. Once the cheesecake is done baking, remove it from the oven and let it cool completely in the pan.
10. Once the cheesecake has cooled, spread the cherry pie filling evenly over the top of the cheesecake.
11. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set.
12. Serve chilled and enjoy!

Estimated Full Nutrition Information per Serving (based on 12 servings):

Calories: 330 Total Fat: 29g

• Saturated Fat: 15g Cholesterol: 105mg Sodium: 200mg Total Carbohydrate: 9g
• Dietary Fiber: 3g
• Sugars: 3g Protein: 8g

Please note that the provided nutrition information is an estimate and may vary depending on the specific ingredients and brands used. It’s always a good idea to calculate the nutrition information based on the specific ingredients you use for more accurate results.