Klynn82님의 저널, 2019년 03월 23일

They look amazing let me know how they taste 

They look great! 

that looks mighty tasty.  

Yay! enjoy 👌 

Mmm. Cheese cake. 

[motions at pie pics] Party, over here! 

They were amazing!!! I told my husband we are definitely making those again!!  

What the recipe 

That looks awesome! 

recipe please!! 

@chris it wasnt the same, but I smashed them down a bit when I added the swerve and it was close enough. Tasted good.  

I LOVE cheesecake! Those look killer! 

I am with Chickenfries recipe please Klynn ? 

I love love love cheesecake sweetie.... recipe may I have it;) 

mmmm they look delicious! love cheesecake 

Here is the recipe (I used two small round aluminum cakes pans, and added chocolate chips to one, it didnt affect the bake time or anything): Almond Flour Cheesecake Crust 2 cups Blanched almond flour 1/3 cup Butter (measured solid, then melted) 3 tbsp Erythritol (granular or powdered works fine) 1 tsp Vanilla extract Keto Cheesecake Filling 32 oz Cream cheese (softened) 1 1/4 cup Powdered erythritol (erythritol must be powdered; can also use powdered monk fruit sweetener) 3 large Egg 1 tbsp Lemon juice 1 tsp Vanilla extract Preheat the oven to 350 degrees F (177 degrees C). Grease a 9 in (23 cm) springform pan (or you can line the bottom with parchment paper). To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes. Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.) Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one). Bake for about 45-55 minutes, until the center is almost set, but still jiggly. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.) 

Sorry that it is so hard to read, this site doesnt let you do bullet points or anything.