I just made the most amazing cheesecake ever!
I invited a friend over and gave her a slice. She didn’t believe I made it myself and that it was sugar free & low carb. She said I must have bought it from a bakery. That was a nice compliment.
Anyway, the recipe makes one massive cheesecake and gives you 16 nice sized slices.
Here’s the recipe:
Crust:
Preheat oven 375 degrees
1 cup almond flour
1 cup pecan halves (crush finely in food processor)
1/2 stick salted butter, melted
1/2 cup Swerve
- Mix well with a fork, it will be sort of crumbly. Butter springform pan or line it with parchment paper and press crust in pan. I used a 10 inch springform pan.
- Bake for 12-15 or until browning around edges. Let completely cool.
- Turn oven down to 325 degrees.
Filling:
5 blocks cream cheese, softened
4 eggs
1 1/2 cups Swerve
1 cup sour cream
1 Tbs lemon juice
1 teaspoon pure vanilla extract
- Beat cream cheese on medium until fluffy. Gradually beat in Swerve. Beat in one egg at a time. Scrape down bowl after each one. Beat in lemon juice and vanilla. Beat in sour cream. The batter will be very thick and creamy.
- Wrap bottom of pan in foil to protect it from water bath. Pour in filling. Place it in roasting pan. Pour hot water in pan to come half way up the side of the pan. Bake 325 degrees for 1 hour and 30 minutes or until center is just set.
- Let cool and refrigerate overnight.
…and that’s all there is to it! 
(I did my crust slightly differently though. My adjustments were that I did a cup and a half of pecans, half a cup of almond flower and I added a tablespoon of cocoa powder. Also instead of mixing the crust ingredients with a fork, I put everything in the food processor)
I found the recipe here:
