Keto-Frangipane-Layered-Almond Cheesecake
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
14servings 10minutes
Cook Time Passive Time
80minutes 4hours
Servings Prep Time
14servings 10minutes
Cook Time Passive Time
80minutes 4hours
Ingredients
Frangipane Crust
Almond Cheesecake
Instructions
  1. Preheat oven to 350’. Line the bottom of a 9 inch x 3 inch springform pan with a parchment paper round.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Refrigerate at least 4 hours or overnight.
  7. After cheesecake has chilled; run a knife around inside edges to loosen from pan. Release springform pan and remove.
  8. 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.