🍰 Incredibly Delicious Low-Carb Cheesecake

1. Preheat Oven:
Preheat to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Make the Crust:
In a bowl, combine almond flour, melted butter, sweetener, cinnamon, and salt.

Press firmly into the bottom of the pan.

Bake crust for 8–10 minutes until lightly golden. Cool slightly.

3. Make the Filling:
Beat cream cheese until smooth (no lumps).

Add sweetener and mix well.

Beat in eggs one at a time.

Mix in sour cream, vanilla, and lemon juice until smooth and creamy.

4. Bake:
Pour filling over cooled crust.

Bake for 50–60 minutes. The center should still jiggle slightly.

Turn off oven, crack the door open, and let it cool inside for 1 hour (this prevents cracking!).

5. Chill:
Refrigerate at least 4 hours, preferably overnight, to fully set.

Optional Toppings (Low-Carb Friendly):
Fresh berries (strawberries, blueberries, raspberries)

Sugar-free whipped cream

Drizzle of melted 90% dark chocolate or keto chocolate syrup