Ingredients:
Crust
- 1 cup fine almond flour 4 oz.
- 1/4 cup brown erythritol blend packed
- 1/4 tsp. salt
- 1/4 cup unsalted butter melted
Cheesecake
- 1 lb. cream cheese at room temperature
- 1 cup sour cream
- 1 tsp. pure vanilla extract
- 1 serving Gingerbread Keto Chow
- 1/2 cup powdered erythritol
- 1/4 cup heavy cream
Directions:
- To make the crust, preheat the oven to 350℉.
- Mix the almond flour, erythritol, and salt in a medium bowl.
- Stir in the butter and mix until it holds together when pressed between your fingers.
- Press the crust into the bottom of a 9” round cake pan or baking dish as evenly as possible.
- Bake for 10-13 minutes, or until beginning to brown slightly.
- Set the crust aside to cool while you make the filling.
- Place the cream cheese in a large mixing bowl and beat with an electric mixer until the cream cheese is soft and has no lumps.
- Add the sour cream and vanilla extract and beat on low speed until fully combined.
- Stop the mixer, add the Keto Chow and powdered erythritol, and set mixer to lowest speed. Mix until the Keto Chow and erythritol are incorporated into the batter, then increase speed and beat to mix well.
- Add the heavy cream and beat until the mixture is well mixed.
- Evenly spread the cheesecake batter into the cooled crust.
- Cover and chill in the refrigerator overnight.
Nutrition Facts
Gingerbread No Bake Cheesecake
Serving Size
1 slice
Amount per Serving
Calories
429.04
% Daily Value*
Fat
40.64
g
63
%
Saturated Fat
20.25
g
127
%
Trans Fat
1.24
g
Polyunsaturated Fat
3.1
g
Monounsaturated Fat
13.18
g
Cholesterol
99.37
mg
33
%
Sodium
371.59
mg
16
%
Potassium
415.25
mg
12
%
Carbohydrates
19.06
g
6
%
Fiber
2.37
g
10
%
Sugar
4.11
g
5
%
Sugar Alcohol
10.69
g
Net Carbs
5.99
g
Protein
10.65
g
21
%
Vitamin A
1170.66
IU
23
%
Vitamin C
15.3
mg
19
%
Calcium
218.08
mg
22
%
Iron
0.85
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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