This crème brûlée cheesecake is what dreams are made of... 🤤

Ingredients

Crust
1 1/4 cups almond flour
1 Tbsp monkfruit sweetener
3 Tbsp butter, melted
1/4 tsp vanilla extract
Pinch of salt

Filling
8 oz cream cheese, room temperature
1/4 cup 35% cream
1 large egg
1/4 cup monkfruit sweetener
1/2 tsp vanilla extract

Topping
1/4 cup golden monkfruit sweetener

Yields: 8 servings
Per serving*:
Calories: 292
Net carbs: 3
Protein (grams): 7
Fat (grams): 27

Prep time: 25 min
Cook time: 50 min
Total time: 2 hours 15 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

For the crust, mix together the almond flour, stevia, butter, vanilla extract and a pinch of salt. Press into the bottom of a greased spring pan and bake for 10-12 min.

Remove from the oven and reduce heat to 325F.

Allow the crust to cool 10-15 min. While it cools, prepare the cheesecake filling.

Note: This recipe yields a thin cheesecake. For a thicker dessert, just double the filling recipe and bake longer.

In a large bowl, using a handmixer, combine the cream cheese, stevia, egg and vanilla extract. Whisk them until the mixture is light and fluffy, about 5-8 min.

In a separate medium bowl, whisk up the 35% cream until you get stiff peaks. Gently fold the whipping cream into cheesecake batter, until well incorporated.

Pour the cheesecake batter into the cooled crust and spread evenly.

Use a sheet of aluminum to cover the outside of springform pan to make it watertight, then place into a waterbath or larger baking dish filled with 1/2 inch of water. Bake for 30-35 min.

Remove the cheesecake from the oven and sprinkle evenly with the monkfruit sweetener.

At his point, you can use a small hand torch to caramelize the sweetener and get that crème brûlée top.

However, if like me, you do not have a hand torch, place the cheesecake back in the oven on broil for a few minutes. Keep a close eye to ensure it caramelizes and darkens without burning.

Allow the cheesecake to cool 10-15 min, then refrigerate for at least 1 hour to allow it to set.