Keto Ethiopian Berbere Spiced Almond Flour Cheesecake

Allergens

Dairy, Eggs, Nuts

Ingredients

• 1 1/2 cups almond flour
• 3 tbsp unsweetened cocoa powder
• 2 tsp ground Berbere spice blend
• 1/4 tsp salt
• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup erythritol sweetener
• 1/4 cup sour cream
• 2 large eggs
• 1/2 tsp pure vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cardamom
• Fresh berries, for garnish (e.g., raspberries, strawberries)

Instructions

1. Preheat oven to 325°F (160°C). Grease a 9 inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together almond flour, cocoa powder, Berbere spice blend, salt, and set aside.
3. In a large bowl, beat cream cheese, erythritol sweetener, and sour cream until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, ground cinnamon, ginger, and cardamom.
4. Gradually add the dry ingredients to the wet ingredients, stirring until completely combined. Pour the batter into the prepared springform pan, smoothing the top.
5. Bake for 40 45 minutes or until the center is almost set but still slightly jiggly. Allow the cheesecake to cool in the pan on a wire rack for 30 minutes. Then, remove the sides of the springform pan and let it cool completely.
6. Refrigerate the cheesecake for at least 4 hours or overnight before serving.
7. Garnish with fresh berries, such as raspberries or strawberries, and serve chilled.

Chef’s Insight

To enhance the Berbere flavor, consider infusing the sour cream or incorporating Ethiopian honey in the cheesecake batter.

Notes

For a more visually appealing top view, arrange the berries in concentric circles or a spiral pattern.