Cheesecake is one of the easiest low carb or ketogenic desserts you can make. This one has a rich, creamy texture. I topped it with a chocolate ganache, but you could make a LC blueberry sauce, or eat it just as it is–perfect!
1 cup almond flour
1/3 cup Swerve
3 1/2 tablespoons butter
3, 8-ounces cream cheese
1/3 cup heavy cream
Dash of powdered sucralose***
1 tsp vanilla extract
1/2 tsp lemon juice
Bake at 350 degrees for 35-40 minutes or until set.
Let cool in refrigerator for at least 6 hours before serving. Overnight is best.
*** use your preferred sweetener and taste for sweetness before baking.