Ingredients:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tablespoons erythritol (or preferred keto-friendly sweetener)
- 1/2 teaspoon vanilla extract
For the Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup plain Greek yogurt
- 2/3 cup powdered erythritol (or preferred keto-friendly sweetener)
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Instructions:
- Preheat your oven to 325°F (165°C).
- Prepare the Crust:
- In a bowl, combine the almond flour, melted butter, erythritol, and vanilla extract.
- Press the mixture into the bottom of a greased 9-inch (23 cm) springform pan to form the crust.
- Bake the crust for about 10-12 minutes, or until it’s slightly golden. Remove from the oven and let it cool.
- Prepare the Filling:
- In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the Greek yogurt, powdered erythritol, eggs, vanilla extract, and lemon zest (if using). Mix until all ingredients are well combined and smooth.
- Assemble and Bake:
- Pour the filling over the cooled crust in the springform pan.
- Smooth the top with a spatula to create an even surface.
- Bake the Cheesecake:
- Place the springform pan in a larger baking dish and add hot water to the larger dish, creating a water bath for even baking.
- Bake the cheesecake in the preheated oven for about 45-55 minutes, or until the edges are set but the center is slightly jiggly.
- Cool and Chill:
- Once done, turn off the oven and leave the cheesecake in the oven for about an hour to gradually cool.
- Then, remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set.
- Serve:
- Once the cheesecake is set, remove it from the springform pan and slice it into portions.
- Serve with keto-friendly toppings if desired, such as fresh berries or a drizzle of sugar-free chocolate sauce.
Nutritional Information (per slice, based on 12 slices):
- Calories: ~290 kcal
- Total Fat: ~26g
- Saturated Fat: ~13g
- Total Carbohydrates: ~6g
- Dietary Fiber: ~1g
- Net Carbohydrates: ~5g (Total Carbs – Fiber)
- Protein: ~7g
