Active Time
15 Mins
Total Time
3 Hours 15 Mins
Yield
Serves 8 (serving size: 1 slice)

Think the keto diet means you can't have cheesecake? Think again. Our keto-friendly cheesecake gets its sweet notes from erythritol sweetener, which can be found at Whole Foods. 

How to Make It

Step 1

Preheat oven to 350°F. Prepare the Crust: Stir together coconut oil, powdered erythritol, egg, and vanilla in a medium bowl until smooth. Add almond flour, and stir until fully combined. Press flour mixture evenly into an 8-inch springform pan. Bake in preheated oven until browned around the edges, about 10 minutes.

Step 2

Meanwhile, prepare the Filling: Combine cream cheese, sour cream, powdered erythritol, eggs, vanilla, and salt in a food processor; pulse until smooth, about 10 pulses, scraping down sides as necessary. Pour cream cheese mixture into baked crust. Bake at 350°F until center is just set, about 30 minutes. Let cool to room temperature, about 30 minutes. Refrigerate until fully chilled, about 2 hours. Slice and serve.

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