Keto Cheesecake Recipe

Preheat your oven to 300°F. In a food processor, combine the 2 cups almonds, 3 teaspoons of stevia, and 1/2 teaspoon ground cinnamon. Pulse until the almonds are finely ground, resembling coarse flour.

In a medium bowl, stir the ground almond mixture into the 5 tablespoons of melted butter until well combined. This will be your cheesecake crust.

Press the prepared crust evenly into a 9-inch springform pan. Set this aside.

In a large mixing bowl, use a hand mixer to beat the 32 ounces of cream cheese on low speed for about 2 minutes, until it's light and fluffy. Gradually mix in the remaining stevia, then add the 3 large eggs one at a time, beating just until each egg is incorporated.

Finally, mix in the 2 teaspoons vanilla extract and 16 ounces cream, continuing to mix on low speed until everything is just combined.

Bake the cheesecake for 1 hour, or until the top is golden brown. Keep an eye on it; it might need up to an extra 30 minutes of baking time.

Once baked, turn the oven off and leave the cheesecake inside with the oven door slightly ajar for another 1 hour. This slow cooling helps it set without cracking. After it's cooled, cover the cheesecake with plastic wrap and chill it in the refrigerator for a full 24 hours before you plan to serve it.