Prep Time15minutes mins
Cook Time4hours hrs
Total Time4hours hrs 15minutes mins
CourseDessert
CuisineKeto, Low Carb
Servings8 slices
Calories320 kcal
Ingredients
For the Crust:
- 1 ½ cups almond flour
- ¼ cup butter melted
- 2 tbsp powdered erythritol
- ½ tsp vanilla extract
For the Cheesecake Filling:
- 16 oz cream cheese softened
- ½ cup powdered erythritol
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 tbsp lemon juice
Instructions
- Mix almond flour, melted butter, powdered sweetener, and vanilla extract in a bowl until well combined.
- Press the mixture evenly into a pie pan, ensuring it is firmly compacted.
- Place the crust in the fridge to chill while preparing the filling.
- In a separate bowl, beat softened cream cheese, powdered sweetener, vanilla extract, and lemon juice until smooth and creamy.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread the cheesecake filling evenly over the chilled crust.
- Refrigerate for at least 4 hours or until set.
- Slice and serve chilled. Enjoy!
