Keto NY Cheesecake
“This is an adaptation of a popular New York cheesecake recipe that I revised for low-carb diets. The crust is a little off because there’s really no perfect substitute for graham cracker, but otherwise it tastes just like my favorite NY cheesecake. Enjoy!” Keto NY Cheesecake – You must try this recipe.
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- 2/3 cup almond meal
- 5 tablespoons butter, melted
- 2 (8 ounce) packages cream cheese
- 3/4 cup low-calorie natural sweetener (such as Swerve®)
- 1/4 cup heavy whipping cream
- 2 tablespoons water
- 3 eggs
- 1/2 cup sour cream
- 2 tablespoons almond flour
- 1 1/2 teaspoons vanilla extract
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
- Mix almond meal and butter together in a bowl. Spoon into bottoms of the paper liners; press down to form a flat crust.
- Stir cream cheese and sweetener together in a bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla extract. Spoon into paper liners.
- Bake in the preheated oven until cream cheese mixture is almost set in the middle, 15 to 18 minutes. Be careful not to overcook.
- Let cool at room temperature; refrigerate 8 hours to overnight.
- Substitute 2 cups sugar for the stevia if preferred.
Per Serving: 273 calories; 26.7 g fat; 8.5 g carbohydrates; 6.5 g protein; 111 mg cholesterol; 171 mg sodium.
Recipe by: Theresa, Photo Credit: Chico68 (flickr)
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