Description
A luxurious sugar-free vanilla bean brown butter cheesecake with a creamy filling and nutty almond crust.
Ingredients
1½ cups almond flour
¼ cup butter (browned)
2 tbsp erythritol
Pinch of salt
24 oz cream cheese
¾ cup powdered erythritol
3 large eggs
½ cup sour cream
¼ cup brown butter
1 tbsp vanilla bean paste
1 tbsp lemon juice
1 tsp vanilla extract
Instructions
1. Preheat oven to 325°F. Line a springform pan with parchment paper.
2. Brown the butter and let it cool.
3. Mix almond flour, sweetener, and browned butter for the crust. Press into pan and bake 8 minutes.
4. Beat cream cheese until fluffy. Add erythritol, then eggs one at a time.
5. Mix in sour cream, lemon juice, vanilla extract, and vanilla bean paste.
6. Pour filling over crust. Bake for 50–60 minutes in a water bath.
7. Cool in the oven for 1 hour, then chill overnight before serving.
Notes
Use room-temperature ingredients for best results.
Top with sugar-free whipped cream or fresh berries.
Store in fridge for 5 days or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 0g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg