For The Crust:
1 ½ Cups Almond Flour
¼ Cup Powdered Sweetener
⅓ Cup Melted Butter
1 tsp Cinnamon
2 tsp Vanilla Extract
For The Filling:
2 8 oz Blocks Cream Cheese (room temperature)
¾ Cup Heavy Cream
½ Cup Sour Cream
¾ Cup Cooled and Melted Butter
¾ Cup Powdered Sweetener
2 tsp Lemon Juice
1 tsp Vanilla Extract
For the Crust:
First make the crust by adding all crust ingredients above to a bowl and mix until well combined. Add the mix into a 9 or 10 inch pie pan and pack down the mixture until crust is formed around the pan. Put in freezer while you prepare the filling
For the Filling:
In a mixing bowl add your softened cream cheese and using a hand mixer blend until smooth.
Add in all other filling ingredients and mix until well combined.
Add mixture into pan with prepared crust and spread evenly
Place cheesecake into the fridge for at least 6-8 hours or overnight. This will allow the cheesecake texture to set.
*Do not use granular sweetener as it will give your cheesecake a grainy texture*
Macros Per Serving:
Net Carbs: 4 Fiber: 2 Total Carbs: 6 Protein: 8 Fat: 48 Calories: 510