For Crust:
1½ cups almond flour
3 tbsp brown sugar
1 tsp cinnamon
1⁄2 cup granulated sweetener
4 tbsp melted butter
For Filling:
2 cups heavy cream
24 oz cream cheese, (3 8-ounce blocks) softened
1 cup powdered sweetener
1 tsp vanilla extract
lemon juice, from 1⁄2 lemon
Crust:
In a small bowl, mix all of the crust ingredients with a fork until it resembles wet sand.
Line the bottom of a 10-inch springform pan with parchment paper. Use the hands to press the crust mixture into an even layer in the bottom of the pan. Work the crust up the edge, if desired.
Filling:
In a large mixing bowl, beat the heavy cream for about 5 minutes until stiff.
In a separate bowl, beat the cream cheese, lemon juice, and vanilla extract. Slowly add the powdered sweetener and beat for about 1 minute until fluffy and combined.
Add the cream cheese mixture to the whipped cream and mix to combine for about 30 seconds.
Use a spatula to spread the cheesecake mixture in the springform pan. Make sure the top is level.
Refrigerate for about full 6 to 8 hours. Keep cold until ready to serve. Enjoy!
Sugar: 5g
:
Calcium: 116mg
Calories: 456kcal
Carbohydrates: 10g
Cholesterol: 117mg
Fat: 45g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 11g
Polyunsaturated Fat: 2g
Potassium: 115mg
Protein: 7g
Saturated Fat: 21g
Sodium: 242mg
Vitamin A: 1512IU
Vitamin C: 1mg
