INGREDIENTS
- Almond Flour Cheesecake Crust
- 2 cups Almond flour
- 1/3 cup Butter (measured solid, then melted)
- 3 tbsp Erythritol (granular or powdered works fine)
- 1 tsp OOOFlavors Vanilla Flavor Concentrate
- 40 drops OOOFlavors Graham Cracker Flavor Concentrate
Keto Cheesecake Filling:
- 32 oz Cream cheese (softened)
- 1 1/4 cup Powdered erythritol (erythritol must be powdered)
- 3 large Egg
- 1 tbsp Lemon juice
- 1 tsp OOOFlavors Vanilla Flavor Concentrate
- 1 1/2 - 2 tbsp OOOFlavors Strawberry Ripe Flavor Concentrate
DIRECTIONS
- Preheat the oven to 350 degrees, Grease a 9 in (23 cm) springform pan (or you can line the bottom with parchment paper).
- To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla concentrate, graham cracker concentrate, in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan.
- Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
- Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla concentrate, and strawberry ripe concentrate. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want)
- Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one)
- Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
- Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.
Top with fresh strawberries and whip cream, if desired*
