Sugar Free Cheesecake

Growing up in New York I use to love eating our local bakers decadent cheesecake. So when I started keto one of the recipes I had to try and duplicate was my favorite! This is a perfectly rich thick and creamy cheesecake that definitely takes me back home. Top this with our Blackberry Jam on this website to make this an even more decadent dessert.

Ingredients

Crust

1-3/4 cups Almond Flour

1/4 cup Coconut Flour

1/3 cup Butter melted

3 tablespoons Monk Fruit Sweetener

1 tsp Vanilla Extract

Filling

3 (8 oz. each) pkg. Philadelphia Cream Cheese

3/4 cup Sour Cream

3/4 cup Monk Fruit Sweetener

3 large Eggs

1 tablespoon Lemon Juice plus the zest of the one lemon

1 tsp Vanilla Extract

4-6 drops Liquid Stevia (or liquid sweetener of choice)

Instructions

Preheat oven to 350 degrees. Prepare a Spring Form pan by spraying with nonstick cooking spray. Wrap the bottom of the pan with aluminum foil and place pan on a baking sheet, set aside.

In a large bowl mix together all the crust ingredients until fully combines. Press the crust mixture evenly into the bottom of the spring form pan and about a 1/2 inch up the sides.

In a separate large bowl with a hand mixer (or in a food processor) add the cream cheese, sour cream, and vanilla, mix until smooth. Add the remaining ingredients to the bowl and mix until completely smooth. The batter may be a little loose, but it will thicken up as it cooks. Pour the cream cheese batter onto the crust mix in the spring form pan. Bake in the oven for about 60 minute or until the cheese cake firms up.

Remove cheesecake and allow to cool on a baking rack for about 30 minutes, then cover with plastic wrap and transfer the cheesecake into the the refrigerator and allow to cool for about 2-3 hours to set up completely. The longer it cools the better it gets. Enjoy

Macros for (1/16) one slice: Calories 247, Fat 23.8 g, Carbs 4 g, Fiber 1 g, Protein 5.5 g, Net Carbs 3 g