KetoCheesecake(LowCarb&Gluten-Free)
1 hr
- 330,
- Calories
- 28g,
- Fat
- 7g,
- Protein
- 10g
- Carbs
SERVINGS
10
Ingredients
- For the crust:
- 1 1/4 cups BBF Organic Coconut Flour
- 1/4 tsp cinnamon
- 1/2 cup melted butter
- 1 Tbsp BBF Allulose Sweetener Blend
- For the cheesecake filling:
- 16 oz cream cheese
- 1/2 cup sour cream
- 1 cup BBF Allulose Sweetener Blend
- 3 eggs
- 2 tsp vanilla
- 1/4 tsp salt
Directions
- 1.Preheat the oven to 325°F.
- 2.In a large skillet over medium heat, toast the coconut flour for 5–10 minutes, stirring frequently, until lightly golden and fragrant.
- 3.In a medium bowl, combine the toasted coconut flour, cinnamon, and Allulose. Add the melted butter and water, then mix until the mixture resembles wet sand.
- 4.Press the crust mixture firmly into the bottom of a 9-inch nonstick springform pan using your hands or the bottom of a flat measuring cup. Set aside.
- 5.In a blender, combine all of the cheesecake filling ingredients. Blend on high until completely smooth and well incorporated.
- 6.Pour the filling over the prepared crust and smooth the top with a spatula.
- 7.Bake for 50–60 minutes, or until the cheesecake is set around the edges and the center has only a slight jiggle when gently shaken. The top should appear set, not wet.
- 8.Remove from the oven and let cool at room temperature for 30 minutes.
- 9.Refrigerate for 3–4 hours, or until fully chilled and set.
- 10.Serve with fresh berries and whipped cream, if desired.
- 11.Enjoy your Sugar-Free Low-Carb Cheesecake with Allulose!
