INGREDIENTS
Crust
1 cups Almond flour
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 cup Butter (measured solid, then melted)
1 1/2 tbsp Brown Swerve (Erythritol)
1/2 tsp Vanilla extract
Keto Cheesecake Filling
16 oz Cream cheese (softened)
3/4 cup Powdered Swerve (erythritol)
2 large Eggs
1/4 tbsp Lemon juice
1/4 tbsp Lime juice
1/4 tsp Vanilla extract
Preheat the oven to 350 degrees F.
Grease two 4 1/2″ springform pans (or you can line the bottom with parchment paper).
Wrap the pans in aluminum foil. Place in a larger pan large enough to hold both pans.
To make the almond flour cheesecake crust, stir the almond flour, melted butter, Swerve, cinnamon, ginger, and vanilla extract 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 medium speed until fluffy.
Beat in the eggs, one at a time.
Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at medium.)
Pour the filling into the pan over the crust.
Smooth the top with a spatula.
Place pans in the larger and fill the larger pan with hot water. This water bath will keep the cakes from cracking.
Bake for about 30-45 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.)
