1 cup almond flour
1/3 c butter
3 tbsp erythritol
1 tsp vanilla
Pre heat oven to 325
Combine melted butter with almond flour, erythritol and vanilla and press into bottom of storing form pan.
Bake about 10 minutes a until lightly brown.
4 8oz cream cheese
1 cup erythritol
1 tsp vanilla
Cream creamcheese, vanilla and erythritol till smooth then add eggs one at a time blending throughly before adding next.
Pour over crust.
Bake 55 mins, turn oven off and crack the oven door open don’t touch cheese cake for 30 mins.
Remove from oven and chill In fridge for 30-1 hour before serving.
I melted dark chocolate and coconut oil and drizzled it on top. Then I melted peanut butter and coconut oil and drizzled it also.
*This is my normal cheesecake batter recipe but without sugar. The crust recipe is one I found and i have tweaked it. The original recipe called for 2 cups almond flour, that is what I did for the one I made last night. But the crust is way to thick so i adjusted the amounts. Hope yall enjoy!!
Just to make sure that’s 4, 8 oz cream cheese not 48 oz of cream cheese. Right?
I didn’t see the nutritional value..calories/carbs
How many carbs per slice please?
Carbs is 4.3
I read it as 4- 8 oz
48 oz would be way too muck
Can we make this without the crust? Crustless cheesecake?
yes you can 🙂
How much cream cheese do you use