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Coffee and Cardamon Keto Baked Cheesecake

Yields1 Serving

This baked cheesecake is so yummy, you won't even know you're eating Keto!

 170 g Almond Meal
 50-60 g Butter, melted
 ½ tsp Mrs Rogers Cardamom Seeds, ground
 6 tsp Xylitol
Filling
 1 block Cream Cheese (250g)
 220 g Sour Cream
 3 tsp Instant Coffee Powder
 1 Egg
 6 tsp Xylitol
 2 tsp Vanilla Extract
1

Preheat the oven to 150C. Line a cake tin with baking paper.

2

In a medium-sized bowl, combine the ground cardamom seeds, almond flour and xylitol and mix. Add the butter and mix until a cookie crumb-like dough forms. Press mixture into the lined cake tin using your fingers. Set aside.

3

In a large bowl, combine the cream cheese, sour cream, coffee, xylitol and vanilla until mixed. Taste. This is when you can add a little more flavour if you wish. Add the egg and mix to combine. Then pour the mixture on top of the almond meal base and place in the oven to 1 hour.

4

Once cooked, remove from the oven and leave on the bench, uncovered until cool. Then place in the fridge uncovered for 3-24 hours to completely cool down. Serve with extra sour cream and 1 square of cut 90% cocoa chocolate.