Keto Cheesecake Crust
This keto cheesecake crust is absolutely delicious. Pair it with your favorite low-carb cheesecake recipe.
Ingredients
- 12oz.almond flour
- 0.5tsp.sea salt
- 3oz.xylitolor allulose, erythritol, etc.*
- 3.5oz.buttermelted
- 2tsp.vanilla extract
Instructions
- Put the almond flour in a dry skillet over medium heat and toast until golden brown, about 4 minutes, stirring and turning to ensure it toasts evenly.
- Remove the flour from the heat, pour into a large bowl, and allow to cool for 5 minutes.
- Add the sweetener and sea salt. Stir.
- Add the melted butter and vanilla extract. Mix until the flour is completely coated in butter.
- Pour the almond mixture into an 8” spring-form pan or loose-bottomed pan lined with parchment paper, and spread out evenly. Using a straight-sided glass or jar, press the almonds down firmly and evenly across the bottom of the pan.
- Place the pan in the fridge until the crust is firm, about 30 minutes or overnight.
Notes
*Using erythritol or xylitol will result in a crisper crust, allulose will result in a crumblier crust.**You can also use this crust recipe to make individual cheesecakes. Divide the crust mixture between 8 individual spring-form or loose-bottomed pans and press the crust in with your fingers, getting it as even a thickness as you can.**Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.
Nutrition
Serving: 1servingCalories: 335.79kcalCarbohydrates: 19.09gProtein: 8.97gFat: 31.46gSaturated Fat: 7.99gPolyunsaturated Fat: 5.52gMonounsaturated Fat: 16.18gTrans Fat: 0.41gCholesterol: 26.67mgSodium: 84.39mgPotassium: 314.4mgFiber: 4.61gSugar: 2.02gVitamin A: 84.95IUCalcium: 107.61mgIron: 1.45mgSugar Alcohol: 0.12gNet Carbs: 3.74g