Perfect Keto Cheesecake | Low Carb

My Father-In-Law’s all time favorite cake is a cheesecake. Years ago I set out to make him the perfect one for his birthday. After many attempts I finally got it right. I have to admit, it’s probably my favorite cake too. Below is my recipe, adapted for a low carb | keto way of eating. I have to say, I can’t tell a difference.

Ingredients: Crust
1- 1/2 c almond flour
1/2 c melted butter
1/4 c xylitol (or other keto sweetener)
1/4 tsp almond extract

Mix all above ingredients together, press mixture into a greased springform pan. Bake in a 350 degree oven for 10 minutes and gently remove. While baking, prepare filling. ​

Ingredients: Filling
3 8oz packages of cream cheese
4 large eggs
16 oz full fat sour cream
1 c of xylitol
1 tsp vanilla extract
1 tbsp lemon juice

Mix eggs and xylitol together. Cream together with by adding cream cheese 4oz at a time until it’s all creamy. Blend the sour cream, lemon juice and vanilla.​ Pour mixture into springform pan.

Baking

Place a pan of water on the lower rack of the oven to create a water bath that will keep the oven humid and the top from cracking while baking. Bake cheesecake at 350 degrees for just 45 minutes.
Now, turn off your oven and leave your cheesecake in the oven for one hour. Remove and let it completely cool before removing springform.
Remove and refrigerate.

Garnish with sliced berries or try Walden Farm Caramel Sauce as a delicious topping.

Macros (16 slices, 1 slice per serving)
Calories 415
Fat 36g
Carbs 6g
Net Carbs 3g
Protein 8g