Low Carb Sugar-Free Cheesecake

Preheat the oven to 350oC. Line the bottom of a 9" springform pan with parchment paper. Melt 1/3 cup of butter.
Add 2 cups of almond flour, 3 tbsp Swerve Sweetener, 1 tsp cinnamon powder, 1 tsp vanilla extract.
Combine well.
Press the almond flour mixture into the bottom of the pan. Bake for about 12 minutes.
It should look like this, slightly golden. Leave it to cool.
In the meantime, prepare the cream cheese filling: using an egg beater beat 8 oz cream cheese and 2 eggs.
Add in 1 cup of Greek yogurt, 1 tbsp lemon juice, and 1 tsp vanilla extract. Beat well.
Add in 1 cup of Swerve Sweetener and combine using an egg beater.
Pour the filling into the pan over the crust. Bake for 1 hour or until the center is almost set.
Cool in the pan on the counter to room temperature, then put it in the fridge for at least 4–6 hours before taste testing.
Place it on a decorative cheeseboard. Top it with raspberries. Slice. Have a piece. Repeat.
Creamy. Cheesy. Tasty. In Love.

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