Step-by-Step Instructions for Keto Cheesecake

• In a medium bowl, combine 2 cups of almond flour and ¼ cup of granulated sweetener. Pour in ¼ cup of melted unsalted butter and mix until you achieve a crumbly texture. Press this mixture firmly into the bottom of a 9-inch springform pan.
• In a large mixing bowl, beat 8 ounces of softened cream cheese with ½ cup of granulated sweetener using a hand mixer until smooth and creamy, about 2-3 minutes. Add 1 teaspoon of vanilla extract and blend for another minute until fully combined.
• In a separate cold mixing bowl, whip 1 cup of heavy whipping cream on medium-high speed until stiff peaks form, about 3-5 minutes.
• Carefully fold the whipped cream into the cream cheese mixture using a spatula, until fully incorporated.
• Pour the cheesecake filling into the prepared crust and smooth out the top.
• Cover the springform pan with plastic wrap and place it in the refrigerator for at least 4 hours, or until set.
• Once thoroughly chilled, carefully release the cheesecake from the springform pan. Slice into even pieces and serve plain or topped with fresh berries or sugar-free chocolate shavings.