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Keto Cheesecake

Keto Cheesecake

Perfect and Delicous Cheesecake
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Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Cake Crust:
  • 1+1/2 Cup Almond flour
  • 1/2 Cup Whole Almond
  • 3 Tbsp Sugar substitute
  • 1 tbsp Vanilla extract
  • 3/4 tbsp Butter
  • 1/4 tsp Ground Cinnamon 
Cake Filling
  • 500 grams Cream Cheese
  • 2 tbsp Sugar substitute
  • 1 tsp Vanilla Extract
  • 1/2 cup Heavy cream
  • 1 Egg

Method
 

The Crust
  1. Give your crust ingredients a quick blend in the food processor, but do not blend for very long to keep some of the crust.
  2. Add your crust mix in your cake pan (it's preferred to use a removable bottom cake pan)
  3. Use the back of a spoon or spatule to even out the crust layer in the pan.
  4. In a 350 F preheated oven, bake the crust for 20-25 minutes.
  5. After the crust is baked, take it out, and let it cool down.
The Filling
  1. Grab the cream cheese and beat it in the mixer
  2. In a different bow, add your heavy cream and whisk it really well
  3. Add the whipped heavy cream to the beaten cream cheese, then add an egg
  4. Add the vanilla extract and a pinch of salt
  5. Beat the ingredients with the mixer
  6. Add this mix ontop of the crust that has cooled down, then again, using the back of a spoon or a spatula, even out the layer.
  7. In a 350 F preheated oven, bake for 30 minutes.
  8. After the thirty minutes, leave the cake inside the oven turned off for another 20-25 minutes
  9. Take out the cheesecake then let it cool down completely
  10. Place it in the fridge and leave it to chill for 1-3 hours