ingredients

• 130 gram Almond flour

• 2 tbsp butter melted

• 1 tsp Vanilla extract

• ¼ tsp Cinnamon

• Pinch Sea salt

• 1 Packet stevia optional

• Cheesecake layer:

• 225 gram Cream cheese soften

• 120 gram Sour cream or a low carb plain greek yogurt

• 2 tbsp Butter soften

• 100 gram Granulated erythritol

• Pinch Sea salt

• Raspberries and mint leaves optional, to garnish

instructions

In a bowl, stir together the crust ingredients until the mixture resembles sand. Distribute between 4 serving glasses. Place the cream cheese and butter into a bowl and use a hand-held mixer to beat until light and fluffy. Add in the remaining ingredients and mix until incorporated. Transfer to a piping bag and pipe the cheesecake over the crusts. Top with raspberries if desired.

Notes Substitutes: Cheese: Use full-fat cream cheese, or make sure you cheese a keto-friendly version. You can use coconut oil in place of butter Sour cream: They aren’t that low in carbs even though they are still keto-friendly so you can use a keto-friendly plain greek yogurt like the “two good” brand. soften it with a bit of water. Toppings: Can be any berries

Storage: Place leftovers in a container and store in the fridge for up to 5 days. Place leftovers in a container and freeze for one month if necessary.

necessities

bowl, hand-held mixer, piping bag