Best Classic Keto Cheesecake

Tried, true, and never misses, this is my go-to classic keto cheesecake base that gives the perfect NY Cheesecake vibe without the carbs!

Ingredients:

For the crust

• 2 cups almond flour
• 1/3 cup salted butter (measured solid, then melted)
• 2 tbsp sweetener of choice (I recommend a monkfruit/erythritol blend) 
• 1 tsp vanilla

For the filling

• 32 oz (4 packages) cream cheese (softened)
• 1 1/4 cups powdered sweetener
• 3 large eggs
• 1 tbsp + 1 tsp lemon juice
• 1 tsp vanilla

Instructions:

Starting with the crust

1. Preheat the oven to 350 F (177 degrees C) and line a 9 inch spring form pan with with parchment paper
2. To make the almond flour cheesecake crust, stir the almond flour, melted butter, sweetener, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly (like wet sand)
3. Press the dough into the bottom of the prepared pan. Bake for about  10-12 minutes, until barely golden. Let cool at least 10 minutes

Move onto the filling in the meantime!

1. Beat the softened cream cheese and powdered sweetener together at low to medium speed until fluffy
2. Beat in the eggs, one at a time with mixture at low speed
3. Beat in the lemon juice and vanilla extract

Assemble!

1. Pour the filling over the cooled crust
2. Smooth the top and tap gentle to remove any air bubbles
3. Bake 40-55 minutes until the middle is set, but still jiggly (it will continue to set up as it cools)
4. Top with fresh fruit, whipped cream, or whatever you love!