Cheesecake is my all-time favorite dessert, and it’s so easy to make primal and keto. This is a combination of two different cheesecake recipes, one for the crust and another for the filling. It’s my go-to basic cheesecake recipe.
1 cup chopped nuts
1 egg white
2 tbsp golden monkfruit sweetener
4 packages (8 oz each) cream cheese, softened
1 cup classic monkfruit sweetener
1 tsp vanilla extract
Preheat oven to 350.
Beat egg white until all frothy, then add nuts and golden monkfruit and mix until well incorporated.
Butter or spray a 9″ springform pan. Spread nut mixture to cover the bottom of the pan (it will be very thin).
Bake crust at 350 for 10 minutes. Let cool and lower oven temp to 325.
Beat cheese, classic monkfruit and vanilla until well blended. Add eggs one at a time and mix just until incorporated.
Pour cheese mixture into pan on top of crust. Bake for one hour or until middle of cheesecake is almost set.
Let cool completely on counter.
Chill uncovered in fridge for 4 hours.
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