The Best Keto - Low Carb Cheesecake

This really is the best low carb and keto cheesecake. Even my non-keto family proclaimed "This is the best cheesecake I have ever had!"

Ingredients
For the crust

  • 1 1/2 Cups Almond flour
  • 1/4 Cup Confectioners Swerve
  • 1 teaspoon Cinnamon
  • 6 Tablespoons Butter, melted

For the filling

  • 6 Packages 8 ounces full fat cream cheese, room temperature
  • 2 Cups Confectioners Swerve
  • 5 Large Eggs room temperature
  • 8 Ounces Sour Cream room temperature
  • 1 Tablespoon Vanilla extract

The Best Keto - Low Carb Cheesecake

Instructions

  1. Pre-heat oven to 325F.  Adjust the rack to the middle of the oven.  Combine the crust dry ingredients in a medium bowl.  Mix in the butter.  Pour the crust mixture into a 9 inch springform pan and press halfway up the sides using your fingers.  Use a flat bottomed cup to press the mixture into the bottom.  Refrigerate the crust for 20 minutes.
  2. In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy.  If you use a stand mixer use the paddle attachment.  
  3. Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.  

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