Updated: Nov 12, 2018
Hi, my honeys! I'm back at it again with a low-carb dessert recipe! Are you sensing a pattern here that I'm totally obsessed with sweets? I really don't think I should have to give them up just because I am on a Ketogenic diet. So I don't. I find great recipes like this delicious New York style cheesecake, complete with a tasty crust and strawberry sauce! Is your mouth watering yet? Ok, gurl, calm down! Here's the recipe:
1 1/2 Cups Almond Flour
1/2 Cup Crushed Nuts of Your Choice (pecan and walnuts work great)
6 TBSP Swerve Granulated
5 TBSP Butter, Melted
24 Ounces Cream Cheese Room Temperature
1 1/2 Cups Swerve Confectioners
3 Eggs Room Temperature
2 TSP Vanilla Extract
A Dash of Lemon Extract
16 Ounces Sour Cream
Mix Swerve Granulated, crushed nuts, and almond flour with melted butter; press onto bottom of your baking cups or baking dish.
Beat the cream cheese on a low setting with your mixer until light and fluffy. (Do not overbeat, or your cheesecake will crack).
Add Swerve Confectioners a little at a time and continue beating.
Add one egg at a time and briefly beat after adding each one.
Add vanilla and sour cream last, and beat briefly.
Pour cheesecake mixture into your springform or baking cups and bake at 325 degrees for an hour and 15 minutes.
When time is up, prop open your oven door, turn off the heat and leave in the oven for an hour.
After one hour, remove from the oven and cool to room temperature.
After the cheesecake is room temperature freeze or place in the refrigerator before serving!
Serve with my Low-Carb Strawberry Sauce!