Light and creamy German sugar-free cheesecake with almond flour crust and delicate yogurt filling.

Scale

1 cup almond flour

3 tbsp melted butter

2 tbsp monk fruit sweetener

2 cups Greek yogurt

1/2 cup cream cheese

1/2 cup monk fruit sweetener

2 eggs

1 tsp vanilla extract

1 tbsp lemon juice

1 tbsp cornstarch

Cook Mode Prevent your screen from going dark

1. Preheat oven to 170°C

2. Mix crust ingredients and press into pan

3. Bake crust 8 minutes

4. Mix filling ingredients

5. Pour filling over crust

6. Bake 35–40 minutes

7. Cool slowly

8. Chill before serving

Do not overbake

Cool slowly to prevent cracks

Chill before slicing

Store in refrigerator