Ingredients
For the Crust:
- 1 ½ cups
- ¼ cup coconut flour
- ¼ cup erythritol or another keto-friendly sweetener
- ¼ cup melted butter
- 1 large egg
- ¼ teaspoon vanilla extract
- ¼ teaspoon salt
For the Filling:
- 8 oz cream cheese, softened
- ¼ cup melted butter
- 1 cup erythritol or another keto-friendly sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup almond flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper.
- Make the Crust:
- In a medium bowl, combine the almond flour, coconut flour, erythritol, melted butter, egg, vanilla extract, and salt.
- Mix until well combined and the mixture resembles a dough.
- Press the dough evenly into the bottom of the prepared baking pan.
- Prepare the Filling:
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the melted butter and erythritol to the cream cheese and beat until well combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, combine the almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the cream cheese mixture, mixing until smooth.
- Assemble and Bake:
- Pour the filling mixture over the crust in the baking pan and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until the filling is set and the edges are lightly golden.
- Allow the cake to cool completely in the pan before cutting into squares.
- Serve:
- Once cooled, cut into squares and enjoy. You can also dust with a little extra erythritol or serve with a dollop of whipped cream if desired.