Low Carb Icelandic Skyr Cheesecake

local_grocery_store Ingredients

• 1 1/2 cups almond flour
• 1/4 cup butter, melted
• 1/2 cup Swerve sweetener
• 1/4 cup lemon juice
• 2 tsp lemon zest
• 1 tsp vanilla extract
• 16 oz cream cheese, softened
• 1 cup Icelandic Skyr
• 3 eggs

restaurant_menu Method

1. 1.Preheat the oven to 350°F and grease an 8-inch springform pan.
2. 2.In a medium bowl, mix together the almond flour, melted butter, and 1/4 cup of the Swerve sweetener until well combined. Press the mixture into the bottom of the prepared pan.
3. 3.In a large bowl, beat the cream cheese until smooth. Add the remaining 1/4 cup of Swerve sweetener, lemon juice, lemon zest, and vanilla extract and beat until well combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the Skyr.
4. 4.Pour the mixture over the crust and smooth the top with a spatula. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
5. 5.Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.

lightbulb_outline Tips

• chevron_rightBe sure to use a high-quality Skyr for the best flavor and texture.
• chevron_rightIf you don't have Swerve sweetener, you can substitute your preferred low-carb sweetener.
• chevron_rightFor an extra tangy flavor, try adding a bit of Icelandic yogurt to the cheesecake mixture.