Keto Cheesecake Crust

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Keto Cheesecake Crust

This keto cheesecake crust is absolutely delicious. Pair it with your favorite low-carb cheesecake recipe.

Prep Time15

Cook Time4

Keyword: Carrie Brown

Recipe Creator: Carrie Brown

Servings: Round 8” cheesecake base

Calories: 335.79kcal

Author: Carrie Brown

Ingredients

12 oz. almond flour
1/2 tsp. sea salt
3 oz. xylitol or allulose, erythritol, etc.*
3 1/2 oz. butter melted
2 tsp. 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.**

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