Keto Cheesecake with Buttery Crust
Keto Cheesecake with a Buttery Cracker Crust
80 g of butter softened
2 egg yolks
30 g of pork skins, smashed into flour like breadcrumbs
3 Tablespoons Sukrin 1 artificial sweetener
100 g fat reduced almond flour
250 g cream cheese (1 block)
300 ml of sour cream
Zest of 1 lemon (reserve and set aside)
Juice of 1/2 a lemon
140 g of Sukrin 1 artificial sweetener
For the Crust
For the topping
Preheat oven to 200 C
Combine almond flour, pork skins, egg yolks, and 3 T Sukrin artificial sweetener in a food processor and blend until a paste.
Grease a deep dish pie pan and press the almond flour paste into the bottom with your hands.
Cook in oven for 12-15 minutes. Be careful not to let it burn
Grate the zest of one lemon and set aside. Cut lemon in half and squeeze the juice of 1/2 the lemon.
While base is cooking, combine remaining ingredients (but reserve lemon zest) and blend in food processor until smooth. Stir in zest by hand.
When base has cooked 12-15 minutes remove from oven. Decrease oven temperature to 150.
Pour cream cheese topping onto base. Place pie pan on a baking sheet. Carefully move pie pan to oven, careful not to slosh the mixture. Cook for 45 minutes or until topping stiffens.
Remove from oven and let cool. Serve lukewarm or chilled if you prefer.
If you do not have a food processor, you can mix using a hand mixer. Be sure to soften cream cheese and butter to room temperature before beginning.
Calories 229, Fat 20 grams, Protein 8 grams, Carbs 4 grams, Fiber 2 grams