Keto Nordic Cloudberry & Almond Flour Cheesecake

Allergens

Eggs, Dairy

Ingredients

• 1 cup almond flour
• 2 cups cream cheese, softened
• 4 large eggs
• 3/4 cup powdered erythritol
• 1 teaspoon vanilla extract
• 1 cup cloudberries (or frozen)
• 2 tablespoons lemon juice
• 1/2 cup sour cream
• Zest of one lemon
• Pinch of salt

Instructions

1. Preheat oven to 325°F (160°C).
2. In a medium bowl, mix almond flour and salt. Set aside.
3. In a large bowl, beat cream cheese until smooth. Gradually add erythritol and vanilla extract. Mix well.
4. Add eggs one at a time to the cream cheese mixture, beating after each addition until smooth.
5. Stir in the almond flour mixture until combined.
6. Pour half of the batter into a greased springform pan. Spread evenly.
7. In a small bowl, mix cloudberries and lemon juice. Gently fold in sour cream.
8. Spoon the cloudberry mixture over the first layer of cheesecake batter.
9. Carefully spread the remaining cheesecake batter over the cloudberry layer.
10. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
11. Allow to cool, then refrigerate for at least 4 hours or overnight.

Chef’s Insight

This keto Nordic Cloudberry & Almond Flour Cheesecake is a perfect balance of creaminess and tartness, making it an ideal dessert for those following a low-carb lifestyle.

Notes

You can replace cloudberries with other low-sugar berries like raspberries or strawberries.