Don’t let the name ‘Frangipane’ scare you, it’s a fancy name for a sweet almond mixture of butter, sugar, eggs, and ground almonds that bakes into an almond flavored delight! I have made a Keto friendly version using Allulose which is a sugar replacement that I enjoy baking with. The Frangipane layer is baked and then topped with a creamy, almond cheesecake filling and then baked again. Top this Keto dessert with fresh berries.
| Servings | Prep Time |
| 14 servings | 10 minutes |
| Cook Time | Passive Time |
| 80 minutes | 4 hours |
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Don’t let the name ‘Frangipane’ scare you, it’s a fancy name for a sweet almond mixture of butter, sugar, eggs, and ground almonds that bakes into an almond flavored delight! I have made a Keto friendly version using Allulose which is a sugar replacement that I enjoy baking with. The Frangipane layer is baked and then topped with a creamy, almond cheesecake filling and then baked again. Top this Keto dessert with fresh berries.
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Ingredients
Frangipane Crust
- 4 oz. butter room temperature
- 1 cup Allulose
- 2 large eggs room temperature
- 1 cup almond flour
- 1 tsp. almond extract
Almond Cheesecake
- 2 8 oz. cream cheese room temperature
- 1 cup Allulose
- 1/2 cup sour cream room temperature
- 3 large eggs room temperature
- 1 tsp. almond extract
Servings: servings
Instructions
- Preheat oven to 350’. Line the bottom of a 9 inch x 3 inch springform pan with a parchment paper round.
- Make crust: Place butter and 1 cup Allulose in mixer bowl and beat until creamy. Add 2 eggs and beat until blended; then mix in flour and 1 tsp. almond extract.
- Spread crust mixture evenly in prepared pan. Bake in preheated oven for 20-25 minutes; until browned and cooked through. Remove from oven and let cool while mixing cheesecake layer.
- Heat oven to 325’. In a large mixing bowl, beat cream cheese until smooth. Add remaining cup of Allulose and beat on high speed 2 minutes. Add sour cream, 3 eggs, and 1 tsp. extract and beat on medium speed just until blended; about 2 minutes.
- Pour cheesecake mixture over cooled crust and bake for 50-55 minutes; top will feel firm when done. Remove from oven and let cool to room temperature on a wire rack.
- Refrigerate at least 4 hours or overnight.
- After cheesecake has chilled; run a knife around inside edges to loosen from pan. Release springform pan and remove.
- Slice and serve with fresh berries. NOTE: If you use another sugar replacement, you may have to adjust the amount used as Allulose is not quite as sweet as Swerve. I believe Allulose doesn't have the after taste that Swerve has.
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