INGREDIENTS:
Crust:
- 2 cups almond flour
- 1/3 cup meltebutter
- 2 tbsp sweetener (erythritol)
Filling:
- 16 oz cream cheese
- 1 cup sweetener (erythritol)
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- Raspberry Topping:
- 1 cup fresh raspberries2 tbsp sweetener (erythritol)
INSTRUCTIONS:
Preheat oven to 325°F. Mix almond flour, meltedbutter.sweetener together. Press intobottomof a springformand set aside.
Beat the cream cheese and sweetener togetheruntil smooth. Add eggs one at a time, fully incorporating each before adding the next. Add thevanilla extract and sour cream, beat until smooth.Pour the filling onto the crust. Bake for about 60 minutes or until set. Let it cool.For the topping, heat raspberries and sweetener in a saucepan over medium heat until it becomes syrupy.
5 Pour the raspberry sauce over the cooled cheesecake.
Enjoy this decadent, creamy, and absolutelyketo-friendly dessert!
Remember: moderation is key. Portion control allowsus to enjoy our favorite foods while still adhering toour keto goals. Stay strong, keto warriors!