Hazelnut Crust Keto Cheesecake
A rich and creamy keto cheesecake with a crunchy hazelnut crust.
Ingredients
- ●1 1/2 cups Hazelnuts
- ●1 cup Crispy Almond Flour
- ●1/2 cup Granulated Sweetener (Erythritol)
- ●16 oz Cream Cheese
- ●4 Large Eggs
- ●1/2 cup Unsalted Butter
- ●1 tsp Vanilla Extract
- ● Crumbled Syrian Feta Cheeseoptional
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Prepare the hazelnut crust by grinding the hazelnuts in a food processor until finely chopped.
- 3
Mix the almond flour, granulated sweetener, and hazelnuts in a bowl.
- 4
Press the mixture into the bottom of a 9-inch springform pan.
- 5
Bake the crust for 15-20 minutes or until lightly browned.
- 6
Prepare the cheesecake filling by beating the cream cheese until smooth.
- 7
Add the eggs one at a time, beating well after each addition.
- 8
Stir in the unsalted butter and vanilla extract.
- 9
Pour the cheesecake filling over the hazelnut crust.
- 10
Bake the cheesecake for 45-50 minutes or until the edges are set.
- 11
Let the cheesecake cool completely on a wire rack.
- 12
If desired, sprinkle crumbled Syrian feta cheese on top of the cheesecake.