Ingredients
- 2 cups almond flour
- 1/4 cup erythritol (or preferred keto sweetener)
- 1/4 cup melted butter
- 16 oz (450g) cream cheese, softened
- 2/3 cup sour cream
- 2 large eggs
- 1/2 cup erythritol (or preferred keto sweetener)
- 1 tsp vanilla extract
- 1 cup mixed berries (blueberries, raspberries, strawberries) — fresh or frozen
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine almond flour, 1/4 cup erythritol, and melted butter. Mix until it forms a crumbly dough. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 10-12 minutes until lightly golden. Remove from oven and set aside.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, 1/2 cup erythritol, eggs, and vanilla extract. Mix until well combined and creamy.
- Gently fold in the mixed berries.
- Pour the cream cheese mixture over the baked crust and spread evenly.
- Bake for 40-45 minutes or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight to fully set.
- Serve chilled, topped with extra berries if desired.
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