9” Cheesecake Crust
- 1-1/4 C Almond Flour
- 3 T Confectioner’s Erythritol
- 1 t Cinnamon Powder
- 5 T Butter Melted
- 1 Egg
- 10 drops Graham Cracker Flavoring
Mix all crust ingredients together and press into a 9” spring form pan that has been greased with butter. The crust will not go all the way up the sides of the pan. Bake at 350 degrees for 10 minutes. Remove from oven and let cool while preparing filling.
Filling:
- 3-8oz packages Cream Cheese
- 1-1/2 C Confection Erythritol
- 3 Eggs
- 6 oz Sour Cream
- 1 t Vanilla extract
With an electric mixer, beat all ingredients together starting with the cream cheese and sweetener, then slowly adding eggs, sour cream and vanilla. Pour filling into pan over crust.
Bake at 325 degrees for 60 minutes. Turn oven off let cheesecake sit in oven for 30 minutes then place on counter for 1 hour then refrigerate at least 8 hrs
6” Cheesecake Crust:
- 3/4 C Almond Flour
- 2 T Confectioner’s Erythritol
- 1 t Cinnamon Powder
- 3 T Butter Melted
- 1 Egg
- 10 drops Graham Cracker Flavoring
Bake 325 for 8-10 minutes
Filling:
- 2-8oz packages Cream Cheese
- 1 C Confection Erythritol
- 2 Eggs
- 4 oz Sour Cream
- 1 t Vanilla extract
Bake 325 for 50 min turn oven off let sit in oven 30 min then sit on counter for 1 hour then refrigerate at least 8 hrs
Serving Size cake cut into 10 slices
Per slice:
410 calories
8g Carbs
2g Fiber
40g Fat
9g Protein