Ingredients
- 1 ½ cups almond flour
- 1/4 cup erythritol or sweetener of choice
- 1/2 cup melted coconut oil
- 24 oz cream cheese, softened
- 1 cup erythritol or sweetener of choice
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C).
- Combine almond flour, sweetener, and melted coconut oil in a bowl.
- Press the mixture into the bottom of a greased springform pan and bake for 10 minutes.
- Blend cream cheese and sweetener until fluffy in a separate bowl.
- Beat in eggs one at a time, followed by vanilla extract.
- Pour the filling over the cooled crust, smoothing the top.
- Bake for 50-60 minutes or until edges are set.
- Cool in the oven with the door ajar, then refrigerate for at least 4 hours.
Notes
Top with a low carb-baked strawberry or raspberry compote for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Keto, Low Carb