This Easy Keto Cheesecake is creamy, sweet, and totally delicious. Made in a cast iron skillet it’s perfectly cooked – top it with your favorite toppings (we used fresh blueberries simmered with just a bit of Swerve and water)

Ingredients:

  • 2 cups almond flour
  • ¼ cup brown swerve
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 stick butter
  • 4 blocks cream cheese, room temperature
  • 1 cup granulated Swerve
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract

Instructions:

  1. Preheat oven to 350° F and grease a well seasoned 10.5″ skillet or place a piece of parchment in the bottom. 
  2. Mix together the crust ingredients and press into a 10.5” buttered cast iron skillet.
  3. Mix together the filling ingredients, pour over the crust.
  4. Bake for 25 minutes, cover with foil, then bake for an additional 15 minutes. Thermometer should read 170° F
  5. Cool completely before slicing or serving.

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