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3 from 2 votes

Cheesecake for Two (keto and gluten free option)

Low-Carb Cheesecake for Two.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 2
Author: Angela Roberts

Ingredients

  • All Ingredients Need to be at Room Temperature
  • 8 ounces cream cheese
  • 1 small egg
  • 1/4 cup sour cream
  • 1/2 cup Swerve Confectioner's
  • 1 dropper liquid stevia
  • 1 teaspoon vanilla
  • 1/4 teaspoon lemon extract or 2 tablespoons lemon juice
  • lemon zest about 1/4 teaspoon
  • Almond Flour Crust
  • 1/2 cup almond flour
  • 1/2 teaspoon vanilla
  • 1 tablespoon melted butter
  • Kitchen Tools Needed
  • 4- inch Mini Cheesecake Pans
  • Parchment Paper

Instructions

  • Make Almond Flour Crust
  • Mix all ingredients together. You may think it's too dry, but when you put it between your fingers, you'll see it hold together.
  • Cut parchment paper to fit your pan.
  • Press almond flour mixture in and bake for 8 to 10 minutes at 350 degrees.
  • Lower temperature to 325.
  • Please make sure your cream cheese is at room temperature. You might consider ten seconds in microwave.
  • Put all into a food processor or blender. I like using the Vitamix to make sure everything is smooth.
  • In that case, I'll put the eggs in first, followed by the rest of the ingredients.
  • Mix until smooth.
  • Bake in center of oven at 325 degrees F. for 20 to 25 minutes, until the top seems not to move. There may be a slight jiggle as the cheesecake will keep cooking.
  • Leave in oven for about 25 minutes with the door open.
  • Take out and cool completely before refrigerating.
  • At this time you can layer sour cream over the top.
  • Refrigerate overnight.