Low-Carb Keto Cheesecake

Ingredients

• 150g almond flour
• 40g butter, melted
• 2 tbsp erythritol (for base)
• 500g full-fat cream cheese
• 100g sour cream
• 3 eggs
• 80g erythritol (for filling)
• 1 tsp vanilla extract
• Zest of 1 lemon

Method

1. 1

   Preheat oven to 160°C. Mix almond flour, butter, and erythritol. Press into a lined 20cm tin.

2. 2

   Beat cream cheese, sour cream, eggs, erythritol, vanilla, and lemon zest until smooth.

3. 3

   Pour over base.

4. 4

   Bake 40–45 minutes until just set with a slight wobble.

5. 5

   Cool in the oven with the door ajar, then refrigerate overnight.