This rich keto cheesecake has a cinnamon almond-flour crust and a smooth cream-cheese and sour-cream filling. A shallow pan of hot water adds moisture to the oven while the springform pan stays safely above the water.
Set the cream cheese out for 30–60 minutes, just until softened. Keep the eggs and sour cream refrigerated until mixing begins.
Ingredients
Almond-flour crust
- 1 1/2 cups almond flour
- 1/2 cup unsalted butter, melted
- 1/4 cup granular Swerve or another equivalent low-carbohydrate sweetener
- 1/4 to 3/4 teaspoon cinnamon, according to taste
Cheesecake filling
- 3 8-ounce packages full-fat cream cheese, softened
- 3 large eggs
- 16 ounces full-fat sour cream
- 1 cup granular Swerve or another equivalent low-carbohydrate sweetener
- 2 teaspoons vanilla extract
Directions
- Preheat the oven to 375°F. Butter a 9-inch springform pan.
- Mix the almond flour, melted butter, sweetener and cinnamon. Press evenly into the bottom of the pan.
- Bake the crust for 8 minutes.
- Beat the eggs and sweetener together. Add the softened cream cheese gradually and mix until creamy. Mix in the sour cream and vanilla.
- Pour the filling over the crust.
- Place a shallow pan of hot water on the lower oven rack. Place the cheesecake on the middle rack; do not place the springform pan directly in the water.
- Bake at 375°F for 30 minutes. The edges should look set while the center retains a slight wobble.
- Turn off the oven, crack the door and leave the cheesecake inside for 1 hour.
- Remove the cheesecake and allow it to cool briefly. Refrigerate within 2 hours and chill for at least 4 hours before serving.
