Ingredients
1½ cups almond flour
3 tbsp brown sugar
1 tsp cinnamon
1⁄2 cup granulated sweetener
4 tbsp melted butter
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
Preparation
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.
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!
