Almond Butter Cacao Crust Cheesecake {Grain-Free, Keto-Friendly}
A subtle twist on my original peanut butter cheesecake using almond butter instead. Easy to make with the Gratisfied Empower Bar Cacao baking mix. A dessert that will serve your taste buds and metabolism. Grain-free and keto-friendly. Make it nut-free with peanut butter or seed butter.
Equipment
- High-speed blender or food processor
- 8-inch spring form cake pan
- Mixing bowls
Ingredients
For the crust
- 1 Empower Bar Cacao baking mix pouch see note
- 1/3 cup melted coconut oil
- 1/3 cup liquid sweetener maple syrup of monk fruit maple syrup (Lakanto brand)
For the cheesecake filling
- 1 8-oz package cream cheese softened to room temperature
- 1 cup sour cream softened to room temperature
- 3 eggs beaten
- 3/4 cup creamy almond butter
- 3/4 cup granulated erythritol or granulated sweetener of choice
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325°F. Spray an 8-inch round springform cake pan with cooking spray and line the bottom with parchment paper.
- Make the crust. In a small bowl, whisk together the melted coconut oil and liquid sweetener. Add the Empower Bar Cacao baking mix to a large bowl. Pour the wet ingredients into the bowl with the baking mix, and use a spatula to mix until a dough is formed. Press the dough evenly into the bottom of the cake pan until it covers the bottom to all sides. Set aside.
- Make the filling. In a high-speed blender, add the cream cheese, sour cream, eggs, almond butter, erythritol (or granulated sugar or choice), and vanilla extract. Blend until creamy, using the tamper as you need to get the blender going and until everything is smooth.
- Pour the filling into the cake pan with the crust. Bake for 50 to 55 minutes until edges have started to turn golden brown and “pull away” from the edges of the cake pan (cheesecake should still “jiggle” and the middle may appear darker, but will set as it cools). Turn the oven off, and open the oven door slightly, and keep the cake in the oven for an additional 30 minutes. Then remove the cake from the oven and allow the cake to cool at room temperature for at least 1 hour before transferring to the refrigerator for at least 3 hours (or ideally overnight) to completely set.