CHEESECAKE

Note: In this recipe I used a powdered sugar substitute so if you are using a 1:1 granulated sugar substitute you may want to add less.

Ingredients

FILLING

32 ounces of cream cheese room temp

4 eggs (If mixture is too thick you can add another) room temp

1/3 cup heavy cream

2 teaspoons vanilla

sugar substitute to taste (I use 3/4 - 1 cup Swerve powdered sugar substitute)

CRUST

1 1/2 cups finely ground almond flour

sugar substitute to taste (I used 1 1/2 tablespoons of Swerve)

1/2 tsp salt

4.5 tablespoons melted butter

Instructions

1. preheat oven to 350 degrees Fahrenheit

2. For the crust, mix together the almond flour, butter, salt and sugar substitute

3. grease 10 - 11 inch round cake pan

4. press crust into the bottom of the pan and cook for 10 - 15 minutes or until golden brown

5. Filling: Using a hand mixer, beat the cream cheese, eggs, heavy cream, vanilla, and your sugar substitute until smooth

6. pour the batter into the pan and bake for about an hour.

7. Allow to cool

*Recipe note* It tastes better once completely cooled.

If you cut the cheesecake into 12 slices, each slice will be about 2.3 grams of carbs (not including sugar alcohols).