I am not sponsored or affiliated with any of the products used in this video.
Ingredients
Crust:
2 1/2 cups finely sifted Almond Flour
8 tablespoons (1/2 cup) melted butter
5 tablespoons powdered allulose sweetener
2 teaspoons vanilla extract
Filling:
35 ounces cream cheese (softened)
2 cups powdered allulose sweetener
4 large eggs
1 tablespoon lemon juice
2 teaspoons vanilla extract
Optional:
ChocZero Milk chocolate chips
keto whipped cream
pureed berry mix
homemade keto ice cream
etc.
Preheat oven to 350°. Line the bottom of a 10" springform pan with parchment paper.
Mix all the crust ingredients in a mixing bowl and then press into the bottom of the lined pan. Bake in a 350° oven for 8-12 minutes until crust is slightly golden. Remove from oven and let cool for 15 minutes.
In the meantime, beat the cream cheese and powdered allulose @ low to medium speed until fluffy.
Then beat in eggs 1 @ a time until combined, then add lemon juice and vanilla. Keep your mixer @ low to medium to avoid introducing to much air.
Once the filling is well combined, pour it into the pan over the crust. Tap the pan on the counter several times to remove any extra air bubbles. Now bake for 45-55 minutes until the center is almost set but still jiggly.
Remove cheesecake from the oven. Cool on the counter until it reaches room temperature then refrigerate over night before removing springform.
After 24 hours remove the springform and top as desired.
The whip cream dispenser that I used can be found here, [ Ссылка ]==
My video on how to make homemade keto ice cream can be found here, [ Ссылка ]
ChocZero Milk chocolate chips can be purchased here,
[ Ссылка ]
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