Berry Keto Cheesecake
Nutrition for 8 servings:
NET CARBS: 4
Keto berry Cheesecake:
1 cup almond meal
1 stick butter (8 tbs)
2 packages cream cheese (16 oz) room temperature
2 eggs - room temperature
1 tsp vanilla
1 tsp fresh lemon juice
1 cup powdered erythritol (grind crystals to fine powder in blender or food processor. I used a ninja blender for approx. 1-2 minutes on "crush")
10 -15 drops liquid stevia (or to taste at my house)
Ingredients berry sauce:
6 tsp water
1/2 cup berries (I used blackberries, you can use raspberries, blueberries, or strawberries)
4 tsp erythritol
4-5 drops liquid stevia
Heat oven to 350.
Melt butter and mix with almond meal until thick.
Pat this down inside springform pan. Bake 10-15 minutes, until crust is golden.
Mix cream cheese, powdered erythritol, vanilla, 2 eggs and lemon juice with mixer. Add drops of liquid stevia to help offset cooling effect of erythritol to taste.
Mix until very blended.
Add water to small saucepan on medium heat.
Add erythritol and berries. Continue cooking on medium heat until "saucy."
Don't be scared to crush berries while stirring.
Once crust is cool, fill pan with cheesecake filing and disperse evenly.
Spoon berry mix onto cheesecake, using a toothpick or knife to "swirl" the berry sauce into the cheesecake.
Let sit for 10 minutes, to make sure all "air bubbles" are depleted.
Line springform pan with tinfoil and use larger pan to fill with water.
You can either place the lined springform pan directly into the larger "water bath" pan, or place the water pan on the bottom rack in oven. The objective is to not let the cheesecake get too dry and crack, which a pan of water helps prevent.
Bake cheesecake at 350 for 50 minutes. Never cook cheesecake hotter than 350.
DO NOT OPEN OVEN at anytime during this process (It causes sinking for me).
Without opening oven, turn oven off and let cool in oven another 50-60 minutes.
Cover with saran wrap and cool in fridge overnight. Serve with whipped cream and enjoy!