This baked cheesecake is so yummy, you won't even know you're eating Keto!
Preheat the oven to 150C. Line a cake tin with baking paper.
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.
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.
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.