Cheesecake for Two (keto and gluten free option)
Low-Carb Cheesecake for Two.
Servings: 2
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
- 1/3 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 except egg. I like to use a hand beater, but you can use a blender also.
- Add eggs by hand once everything is mixed to prevent too much air and a collapsed center.
- 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.
- Take out and cool completely before refrigerating.
- At this time you can layer sour cream over the top.
- Refrigerate overnight.