Keto Cheesecake Recipe

Step 1: Toast the almond flour in a dry pan over medium heat until golden and fragrant. Let it cool slightly. In a bowl, combine almond flour, monk fruit sweetener, butter, cinnamon, salt, and vanilla. Press into a lined springform pan and bake at 350°F (175°C) for 8–10 minutes. Cool completely.

Step 2: Beat cream cheese and powdered sweetener until smooth. Mix in vanilla. Add eggs one at a time, mixing gently. Fold in sour cream, if using.

Step 3: Pour filling over cooled crust. Tap pan to remove air bubbles. Bake at 325°F (160°C) for 45–50 minutes, or use a water bath if preferred. Edges should be set with a slight jiggle in the center.

Step 4: Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour. Cool to room temperature, then chill in the fridge for at least 4 hours or overnight.

Step 5: For the strawberry sauce, simmer strawberries, sweetener, lemon juice, and vanilla in a saucepan for 15–20 minutes until thickened. Cool before serving over the cheesecake.