• Ingredients

  • CRUST: 1 1/4 cups almond flour
  • 1/4 cup butter, chilled
  • 1/4 cup Swerve Sweetener or granulated erythritol
  • 1/2 tsp xanthan gum
  • 1/4 tsp salt
  • 15 drops stevia extract
  • 12 oz cream cheese, softened
  • 1/4 cup Swerve Sweetener or granulated erythritol
  • 1 large egg
  • 2 tbsp heavy cream zest of one lemon juice of half a lemon (about 2 tbsp)
  • 1/4 tsp stevia extract
I tend to have cheesecake on the brain 24/7. Fortunately, there are far worse vices, and things to have on the brain than other than cheesecake. But there is only one known cure and that is to make, and then to eat, copious amounts of low carb Cheesecake-like things.


1. For the crust, preheat the oven to 350F. Combine almond flour, butter, erythritol, xanthan gum, salt and stevia in a food processer. Pulse until mixture resembles fine crumbs.

2. Press mixture evenly into the bottom of an 8-inch square pan and bake 10 minutes (it won’t look cooked through). Set aside and let cool.

3. Reduce oven temperature to 275F.

4. For the filling, beat cream cheese in a large bowl until smooth.

5. Beat in erythritol, egg, cream, lemon zest, lemon juice and stevia until well combined.

6. Spread filling over cooled crust and bake 30 minutes, or until filling is just set and barely jiggles when shaken.

7. Let cool 30 minutes, then chill for at least 2 hours.

Original Recipe Source: alldayidreamaboutfood.com