This keto cheesecake has all the things you want: it’s creamy, tangy and pleasantly sweet, it’ll make you forget that it’s keto!
Special equipment: a 9-inch springform pan. This recipe requires 4 hours chill time.
Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with foil. Coat the inside of the pan lightly with cooking spray.
Stir together the almonds, finely shredded coconut, toasted shredded coconut, cinnamon, butter and salt in a medium bowl until combined. Using damp hands, press the mixture into an even layer across the bottom of the prepared pan and ½-inch up the side. Refrigerate while you prepare the filling.
Combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest and salt in a food processor and process until smooth. Add the eggs, one at a time, pulsing to combine after each. Pour the batter into the crust and bake until the edges set but the center is still slightly wobbly, about 1 hour 30 minutes. Remove and let cool completely at room temperature. Refrigerate until cold, at least 4 hours and up to overnight.