Ingredients:
For the crust:
- 1 cup almond flour
- 2 tablespoons powdered erythritol (or any other keto-friendly sweetener)
- 3 tablespoons unsalted butter, melted
For the cheesecake filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup powdered erythritol (or any other keto-friendly sweetener)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- Optional: Lemon zest for added flavor
