Ingredients
For the crust:
- 1 1/2 tablespoons almond flour packed
- 1/2 teaspoon powdered erythritol sweetener (I used Swerve)
- 1 teaspoon ghee or butter melted
For the cheesecake:
- 1/4 cup cream cheese, softened to room temperature
- 4-6 teaspoons powdered erythritol sweetener to taste
- 2 tablespoons 2% plain Greek yogurt
- 1/4 teaspoon vanilla extract
Instructions
- In a small bowl, stir together the almond flour and sweetener. Add in the ghee and stir until crumbly. Press into the bottom of a small ramekin or glass.
- Using an electric hand mixer, beat the cream cheese and sweetener (taste as you go to sweeten to taste) in a medium bowl. Add in the Greek yogurt and vanilla and beat again until combined, stopping the scrape the sides as necessary. Taste again for sweetness.
- Spoon over the crust and spread out smoothly. Chill at least 2 hours to firm up the cream cheese.
- Enjoy!