The Best Keto Cheesecake

This really is the best low carb and keto cheesecake. Even my non-keto family proclaimed "This is the best cheesecake I have ever had!"

Ingredients
For the crust

• 1 1/2 Cups Almond flour
• 1/4 Cup Confectioners Swerve
• 1 teaspoon Cinnamon
• 6 Tablespoons Butter, melted

For the filling

• 6 Packages 8 ounces full fat cream cheese, room temperature
• 2 Cups Confectioners Swerve
• 5 Large Eggs room temperature
• 8 Ounces Sour Cream room temperature
• 1 Tablespoon Vanilla extract

Instructions

• Pre-heat oven to 325F.  Adjust the rack to the middle of the oven.  Combine the crust dry ingredients in a medium bowl.  Mix in the butter.  Pour the crust mixture into a 9 inch x 3.5 inch springform pan and press halfway up the sides using your fingers (here is the pan I used).  Use a flat bottomed cup to press the mixture into the bottom.  Refrigerate the crust for 20 minutes.
• In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy.  If you use a stand mixer use the paddle attachment.  
• Add in the sweetener a little at a time (about 1/3) and beat with the hand mixer.  
• Add in the room temperature eggs one at a time and beat until well incorporated.
• Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
• Pour the cheesecake mixture into the crust and even out the top.  Bake in the pre-heated oven.  Check after 50 minutes.  The top should no longer be glossy and the center should still be jiggly.  
• Turn off the oven and crack the door.  Let the cheesecake sit in the oven for 30 minutes.  Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick.  Do not remove the springform).  Let sit on the counter for 1 hour.
• Cover loosely with plastic wrap and refrigerate for at least 8 hours.  
• Remove the springform pan sides, decorate the top, and serve.  Makes 12 slices.

SAVE PIN