FILLING
- 1 pound cream cheese, softened
- 1/3 cup sour cream
- 1/3 cup powdered erythritol sweetener (such as Swerve Confectioners)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
How to Make It
Step 1
Preheat oven to 350°F. Prepare the Crust: Stir together coconut oil, powdered erythritol, egg, and vanilla in a medium bowl until smooth. Add almond flour, and stir until fully combined. Press flour mixture evenly into an 8-inch springform pan. Bake in preheated oven until browned around the edges, about 10 minutes.
Step 2
Meanwhile, prepare the Filling: Combine cream cheese, sour cream, powdered erythritol, eggs, vanilla, and salt in a food processor; pulse until smooth, about 10 pulses, scraping down sides as necessary. Pour cream cheese mixture into baked crust. Bake at 350°F until center is just set, about 30 minutes. Let cool to room temperature, about 30 minutes. Refrigerate until fully chilled, about 2 hours. Slice and serve.
TO CONTINUE READING THIS ARTICLE, CLICK NEXT PAGE.
