Ingredients:

  • 1.5 cups (180g) superfine almond flour
  • 3 tbsp (42g) melted unsalted butter
  • 2 tbsp (24g) powdered erythritol
  • 0.25 tsp (1.5g) salt
  • 24 oz (680g) full-fat cream cheese, softened
  • 0.5 cup (96g) powdered erythritol
  • 3 large eggs, room temperature
  • 0.5 cup (120g) full-fat sour cream
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (16g) lemon juice

Instructions:

  1. Combine almond flour, melted butter, powdered erythritol, and salt. Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon.
  2. Bake the crust at 325°F (160°C) for 8-10 minutes until lightly golden. Let it cool.
  3. Beat softened cream cheese and powdered erythritol on medium-low speed until smooth and glossy.
  4. Add eggs one at a time, mixing just until incorporated.
  5. Fold in the sour cream, vanilla extract, and lemon juice; stop as soon as the batter is uniform.
  6. Pour the filling over the pre-baked crust and bake at 325°F (160°C) for 50-60 minutes until edges are set but the center still has a slight jiggle.
  7. Turn off the oven and crack the door open slightly for 30 minutes to allow gradual cooling.
  8. Remove from oven, let reach room temperature, then refrigerate for at least 6 hours.