Description
A rich and creamy keto-friendly cheesecake that combines the flavors of red velvet cake with a delicious cheesecake filling.
Ingredients
Scale
- 2 cups almond flour
- 1 cup erythritol
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 2 teaspoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the almond flour, erythritol, cocoa powder, and baking powder.
- Add the melted butter, eggs, and vanilla extract. Mix until combined.
- Press the mixture into the bottom of a springform pan and bake for 10-12 minutes.
- In another bowl, beat the cream cheese until smooth, then add the sour cream, lemon juice, and erythritol. Mix until creamy.
- Pour the cream cheese mixture over the baked crust and smooth the top.
- Bake for an additional 40-45 minutes, or until set. Let cool before serving.
Notes
- This cheesecake is best when chilled overnight before serving.
- Top with whipped cream or keto-friendly frosting for added flavor.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg