This delicious cheesecake is similar to the traditional New York cheesecake, but has a keto twist with an almond meal crust.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
273 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
Step 2
Mix almond meal and butter together in a bowl. Spoon into bottoms of the paper liners; press down to form a flat crust.
Step 3
Stir cream cheese and sweetener together in a bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla extract. Spoon into paper liners.
Step 4
Bake in the preheated oven until cream cheese mixture is almost set in the middle, 15 to 18 minutes. Be careful not to overcook.
Step 5
Let cool at room temperature; refrigerate 8 hours to overnight.
Ingredients
3 eggs
2 tablespoons water
2 (8 ounce) packages cream cheese
5 tablespoons butter, melted
2 tablespoons almond flour
1.5 teaspoons vanilla extract
0.5 cup sour cream
0.25 cup heavy whipping cream
0.66666668653488 cup almond meal
0.75 cup low-calorie natural sweetener (such as Swerve®)
