Zutaten für Best Ever Low Carb Cheesecake
- 24 ounces cream cheese, softened
- 1 1/2 cups Splenda Granular
- 2 large eggs
- egg yolks
- 1/2 teaspoon lemon juice
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 1/4 teaspoon salt
- 1/2 cup butter, melted
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Zubereitung von Best Ever Low Carb Cheesecake
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
- In a food processor, combine almond flour, sweetener, and salt. Pulse until combined.
- Add melted butter and mix until a crumbly dough forms. Press the mixture into the bottom of the prepared pan, creating an even crust.
- In a large bowl, beat cream cheese until smooth and creamy. Gradually add sweetener, beating until well combined.
- Beat in eggs one at a time, then stir in vanilla extract.
- Pour the cream cheese mixture over the crust.
- Bake for 150 minutes, or until the cheesecake is set around the edges and slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Once completely cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
1g
Fat
94g
Carbs
0g
