2 cups Almond Flour

1/3 cup Unsalted Butter

2 tbsp Keystone Pantry Allulose 

1 tsp Vanilla Extract

32 oz softened Cream Cheese

1 1/4 cups Keystone pantry Allulose

3 large Eggs

1 tsp Vanilla Extract

Preheat the oven to 350 degrees F (177 degrees C). Butter a 9-inch springform pan.

To make the almond flour cheesecake crust, stir the almond flour, melted butter, Keystone Pantry Allulose, and vanilla extract in a bowl, until well combined. The dough will be slightly crumbly.

Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until golden. Let cool to room temperature.

Meanwhile, beat the cream cheese and Keystone Pantry Allulose together at low to medium speed until fluffy.

Beat in the eggs, one at a time.

Beat in the vanilla extract.

Pour the filling into the pan over the crust. Smooth the top with a spatula.

Tap the pan on the counter several times to release extra air bubbles.

Bake for about 40-55 minutes, until the center is almost set, but still jiggly.

Remove the cheesecake from the oven.  (don’t remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate overnight, until completely set. If the edges are stuck to the pan, run a knife around the edge