keto cheesecake

ingredients
150 grams almond flour
50 grams butter
25 grams stevia sugar
1/2 teaspoon vanilla
Cheesecake Topping:

600 grams cream cheese
Half a cup of whipped cream
2 eggs
1 egg yolk
1 tablespoon stevia
1 teaspoon lemon zest
Half a teaspoon vanilla extract
60 grams blueberries or strawberries
Instructions

Preheat the oven to 350°F (175°C).

Choose a 22 cm baking dish and line the bottom with parchment paper.
Melt the butter over heat until its aroma rises. Then remove it from the heat and add the almond flour, vanilla, and stevia sugar.
Once combined, pour the dough into a dish and toast it for 8 minutes until it turns golden. Set it aside and let it "settle in" (it needs time to come to terms with becoming a delicious dessert!).

Mix the cream cheese, heavy cream, eggs, vanilla, lemon zest, and sweetener thoroughly until smooth. Pour this mixture over the crust.

Increase the oven temperature to 200°C and bake the dish for 15 minutes.
After 15 minutes, reduce the oven temperature to 110°C and let it bake for another 45 to 60 minutes. (Make sure to keep an eye on it while it’s baking—don’t abandon it to avoid it getting “grilled” alone 🥵).

Once the cheesecake is out of the oven and at the peak of its deliciousness and fame, you can top it with blueberries or strawberries.

Keto friends can enjoy this cheesecake as a breakfast or snack, paired with coffee or tea.

Enjoy! 🫖🍰