Keto Friendly Cheesecake

Cheesecake Crust:

  • 2 cups organic blanched almond flour
  • ⅓ cup unsalted grass-fed ghee
  • 3 tbs erythritol (or equivalent amount of stevia/preferred sweetener)
  • 1 tsp organic vanilla extract

Cheesecake Filling:

  • 32 oz organic cream cheese
  • 1 ¼ cup powdered erythritol
  • 3 organic pasture-raised eggs
  • 1 tbsp fresh squeezed organic lemon juice
  • 1 tsp organic vanilla extract


  1. Preheat the oven to 350 degrees F.  Grease a 9 inch springform pan.
  2. Crust: In a bowl, mix together the almond flour, melted butter, erythritol (or sweetener of choice), and vanilla extract. Press the dough mixture into the bottom of the springform pan. Bake for 10 minutes, or until golden color. Let cool for 10 minutes
  3. Filling: Beat the cream cheese and powdered erythritol together slowly, until fluffy. Next, beat in the eggs one by one. Last, add in the lemon juice and vanilla extract.

    Note* Keep mixture at a low speed the whole time to prevent too many air bubbles

  4. Pour cheesecake filling into the pan over the crust. Smooth the top with a spatula.
  5. Bake for about 45-55 minutes, until the center is still slightly wobbly.
  6. Take cheesecake out of oven. Carefully run a knife around the edges if stuck to the pan. Cool in the pan until room temperature, then refrigerate until cheesecake is set (4-8 hours)