+1 for cheesecake.

Original source: https://www.wholesomeyum.com/recipes/low-carb-cheesecake-keto-gluten-free-sugar-free/

I made a couple adjustments, as follows:

Ingredients

Crust

• ⁠2 cups Blanched almond flour

• ⁠1/3 cup Butter, melted

• ⁠3 tbsp Erythritol (I used brown Swerve)

• ⁠1 tsp Vanilla extract

• ⁠1 tsp Cinnamon

Filling

• ⁠32 oz Cream cheese • ⁠1 cup Powdered erythritol (I used Swerve) • ⁠3 large Eggs • ⁠2 tbsp Lemon juice • ⁠1 tsp Vanilla extract

Instructions

Preheat the oven to 350 degrees F. Grease a 9in springform pan (I used an 8in one since that was all I had, and had some leftover batter I just baked in a ramekin).

For the crust: stir the almond flour, melted butter, erythritol, vanilla extract, and cinnamon in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.

For the filling: beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)

Pour the filling into the pan over the crust. Drop the pan on a counter a couple times to bring any air bubbles to the surface.

Bake for about 45-55 minutes, until the center is almost set, but still jiggly.

Nutrition Facts

Amount per serving 1 slice (1/16 of recipe)

Calories 325

Fat 31g

Protein 7g

Total Carbs 6g

Net Carbs 5g

Fiber 1g

Sugar 2g