질문하기
Leave the cream cheese at room temperature until softened.
Mix the cream cheese and erythritol together in a bowl until well combined.
Add the eggs one at a time, mixing with a whisk after each addition.
Add the heavy cream and vanilla extract, mixing evenly.
Add the almond flour and mix gently until smooth.
Pour the batter into a pan lined with parchment paper.
Bake in a preheated oven at 220°C for 25-30 minutes.
Let it cool completely, then refrigerate for at least 3 hours to set.
