Keto Cheesecake w/ Graham Cracker Crust

Servings: 12 slices             Prep Time: 30 minutes        Cook Time: 40-45 mins

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RECIPE
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Filling:

3 blocks (680g) of Cream Cheese

5 tbsp (70g) Butter, room temperature

1 cup Confectioners Swerve

3 large Eggs (Room Temperature)

1 1/2 tsp Vanilla Extract

3/4 cup (180g) Sour Cream

 

Crust:

2X My Graham Cracker Recipe

1 stick Butter, melted

1/2 tsp Cinnamon

1/3 cup Sweetener of your choice

1/8 tsp Salt

 

Special Equipment: 

Kitchen Aid Stand Mixer

Food Processor

Preheat oven at 350F.

Add graham crackers to the food processor and grind down to a small crumbly powder. Pour in melted butter then add cinnamon and sweetener. Pulse it about 10 times then add to your pan. Using a rubber spatula, press the crust into the pan and spread it out until you have a flat even layer. Bake at 350F for 10 minutes then take it out and let cool.

Put the cream cheese and room temperature butter in the bowl of the stand mixer and let it cream together. Now add the confectioner’s swerve and let it mix. Next add sour cream and give it a blend. While the mixer is running, add one egg at a time, let each egg blend into the mix before adding the next. Finally, add the vanilla extract and give it one last mix.

Pour your filling into your cooled pie crust bake at 350F for 40-45 minutes. Leave in the oven and crack the door, then let it sit in there for 1 hour before refrigerating for at least 6 hours to overnight.

 

Nutritional Facts for 1 slice of Cheesecake: 430.2 Calories, 2.9g Net Carbs, 40.1g Fat, 12.4g Protein.

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