Almond Flour Cheescake Crust :

1. Preheat the oven to 350°F (177°C). Line a 9-inch (23-cm) springform pan with parchment paper.

2. In a medium bowl, combine almond flour, melted butter, Besti sweetener, and vanilla extract. The dough will be slightly crumbly.

3. Press the dough into the bottom of the prepared pan. Bake for 10-12 minutes, until it’s barely golden. Let it cool for at least 10 minutes.

Keto Cheesecake Filling:

1. While the crust is cooling, beat cream cheese and powdered sweetener together at low to medium speed until fluffy.

2. Beat in the eggs, one at a time.

3. Add lemon juice and vanilla extract, keeping the mixer at low to medium speed to avoid excessive air bubbles.

Assembly:

1. Pour the filling over the crust in the pan. Smooth the top with a spatula (an icing spatula works well for a smoother finish).

2. To prevent air bubbles, gently tap the pan on the counter.

3. Bake for 40-55 minutes, until the center is almost set but still slightly jiggly.

4. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (but don’t remove the springform edge yet).

5. Let it cool to room temperature in the pan, then refrigerate for at least 4 hours (preferably overnight) until completely set. Avoid removing the cake from the pan before chilling.

Enjoy your delicious keto cheesecake!

Serving size: 1 slice (1/16 of recipe)