Updated: Dec 12, 2019
This rich, creamy cheesecake is sure to curb any sweet craving. The recipe is incredibly versatile and a great base for adding different flavors or toppings.
Macros for ⅙ of the cake:
Net Carbs: 5g
(Ingredients can be purchased by clicking on the green link)
For the Crust:
2 tbsp Coconut Flour
.25 cup almond flour
1 packet stevia extract
1 tbsp erythritol
1 tsp cinnamon
.5 tsp nutmeg (optional)
2 tbsp melted butter
300 grams cream cheese, softened
90 grams sour cream
1/2 tsp baking powder
4 tbsp erythritol
2 packets stevia
1/2 tsp vanilla (a little more if you're like me)
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Let’s Do This!
Preheat oven to 300 F.
Combine all crust ingredients in a medium bowl. Mix with a fork until combined and crumbly.
Press crust mixture into the bottom of a baking dish. (We use an 8x8 casserole pan)
Set crust aside.
Combine all filling ingredients with a hand mixer. Filling should be smooth and creamy. (You can also customize your flavor at this time.)
Pour filling into your pan. If necessary, use a rubber spatula to smooth the mixture over the crust evenly.
Bake for 1 hour.
Let the cheesecake cool for 2 hours!