Ingredients-
1.5 cups almond flour
1/3 cup butter
1 tsp vanilla extract
1.5 cups powdered erythritol
24-32 oz cream cheese
3 large eggs
1 tsp vanilla extract
1 tbsp lemon juice (optional)
Directions-
- Preheat oven 177 degrees C (350 degrees F)
- In a bowl, stir the almond flour, melted butter, vanilla extract, and 1/4 cup erythritol to get a crumbly dough.
- Press the dough into the bottom of a greased springform pan (or) parchment paper (you can choose either as your baking equipment)
- Bake for 10 minutes until slightly golden.
- Let it cool for sometime.
- In a bowl, add in the cream cheese and the remaining erythritol and beat them with a hand mixer until fluffy.
- Beat in the eggs one at a time. Then, continue to add in the vanilla extract and the lemon juice.
- Make sure there aren’t many air bubbles in your beaten mixture.
- Pour the filling over the baked crust and even out the top.
- Bake for 50-55 minutes until the centre is jiggly and set, and the cake top is no longer glossy.
- Remove the cake from the over and run a sharp knife around the edge of the cake to ensure that it doesn’t stick to the pan.
- Cool the cake on the counter for 1 hour and then proceed to refrigerating it for at-least 5 hours to set it completely.
- Garnish the top with your favourite toppings. Serve and enjoy!
Nutritional information per serving (1 serving = 1 slice = 1/8th of the cake)
Calories – 650
Fat – 62g
Protein – 7g
Total carbs – 12g
Net carbs – 10g
Fiber – 2g