Keto Air Fryer Cheesecake

You are going to love this keto cheesecake recipe using the best tool you have in your kitchen, your Air Fryer!

Nothing beat the rich creamy filling of a New York Cheesecake, today we are going the extra mile and are making this cheesecake, keto-friendly, so no regrets whatsoever!

Rating

Nothing beat the rich creamy filling of a New York Cheesecake, today we are going the extra mile and are making this cheesecake, keto-friendly, so no regrets whatsoever!

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Yields10 Servings
For The crust
 2 cups Almond Flour
 1 tsp Vanilla extract
  cup Butter
 3 tbsp Erythritol
For the Filling
 32 oz Cream cheese
 1 ¼ cups Powdered erythritol
 3 Large Eggs
 1 tsp Vanilla Extract
1

Start by making the biscuit base. In a mixing bowl add the flour and erythritol and mix the butter and vanilla extract until you have a mixture that looks like breadcrumbs. Combine it, make it into biscuit shapes and place them in your Airfryer on a baking mat. Cook for 15 Minutes on 180c.

2

Grease the sides and bottom of your springform pan.

3

When the biscuits are cooked, break them up into tiny pieces and mix them with the melted butter. Pat the mixture down into the bottom of the springform pan.

4

In a mixing bowl add the cream cheese and the erythritol and using a hand mixer, mix them until you have a lovely thick creamy mixture

5

Crack the eggs into the bowl, add the vanilla and mix with a fork.

6

Then pour the cheesecake batter into the springform pan. Using a spatula press down the sides and top of the cheesecake so that everywhere has a flat smooth edge and won't look odd once cooked.

7

Cook on 180c in your Airfryer for 5 Minutes and then leave it in the Airfryer to keep warm for another 30 Minutes

8

Transfer to the fridge and leave to set and cool for 3 Hours

Ingredients

For The crust
 2 cups Almond Flour
 1 tsp Vanilla extract
  cup Butter
 3 tbsp Erythritol
For the Filling
 32 oz Cream cheese
 1 ¼ cups Powdered erythritol
 3 Large Eggs
 1 tsp Vanilla Extract

Directions

1

Start by making the biscuit base. In a mixing bowl add the flour and erythritol and mix the butter and vanilla extract until you have a mixture that looks like breadcrumbs. Combine it, make it into biscuit shapes and place them in your Airfryer on a baking mat. Cook for 15 Minutes on 180c.

2

Grease the sides and bottom of your springform pan.

3

When the biscuits are cooked, break them up into tiny pieces and mix them with the melted butter. Pat the mixture down into the bottom of the springform pan.

4

In a mixing bowl add the cream cheese and the erythritol and using a hand mixer, mix them until you have a lovely thick creamy mixture

5

Crack the eggs into the bowl, add the vanilla and mix with a fork.

6

Then pour the cheesecake batter into the springform pan. Using a spatula press down the sides and top of the cheesecake so that everywhere has a flat smooth edge and won't look odd once cooked.

7

Cook on 180c in your Airfryer for 5 Minutes and then leave it in the Airfryer to keep warm for another 30 Minutes

8

Transfer to the fridge and leave to set and cool for 3 Hours

Keto Air Fryer Cheesecake