Ingredients
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For the Crust:
- 2 cups almond flour
- 1/4 cup granulated erythritol
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
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For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated erythritol
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice (optional, for added flavor)
Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- Baking dish (9×9 inches)
- Parchment paper (optional, for easier removal)
- Rubber spatula
- Measuring cups and spoons
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C). I love that satisfying moment when I open the oven door and feel the warmth hit me! In a large mixing bowl, combine the almond flour, erythritol, baking powder, and salt. Add the melted butter and vanilla extract, mixing until everything is well combined. The texture should resemble wet sand at this point; trust me, it smells divine! (See the next page below to continue steps…)