INGREDİENTS
FOR THE CRUST:
1¼ cups almond flour
¼ cup brown sugar substitute (Swerve)
¼ cup granulated sugar substitute (Swerve)
1 teaspoon cinnamon
⅛ teaspoon salt
3 tablespoons butter, melted
FOR THE FİLLİNG:
2 cups heavy whipping cream
3 (8 ounce) packages cream cheese, softened
1 cup powdered sugar substitute (Swerve)
¼ cup sour cream
1 tablespoon lemon juice
1 teaspoon vanilla
Instructions
FOR THE CRUST:
In a small bowl, combine the almond flour, brown sugar, granulated sugar, cinnamon, and salt. Stir until all ingredients are mixed together.
Add the melted butter and stir until combined.
Press crust mixture onto the bottom of a 9-inch springform pan. Pack the crust firmly into an even layer using your hands or the bottom of a measuring cup.
Place crust in the freezer while you make the filling.
FOR THE FİLLİNG:
In a medium bowl, using an electric mixer, beat the heavy whipping cream on medium high speed until stiff peaks form. This will take approximately 4-5 minutes. Set aside.
In a large bowl, using an electric mixer, beat the cream cheese and powdered sugar together on medium speed. Beat until smooth and fluffy. Scrape down the sides and bottom of bowl with a rubber spatula as needed to incorporate ingredients.
Add the sour cream, lemon juice, and vanilla. Mix until combined.
Carefully fold the whipped cream into the cream cheese mixture and stir until combined.
Remove your crust from the refrigerator and use the spatula to transfer the filling mixture onto the crust. Smooth off the top.
Cover the cheesecake with plastic wrap and refrigerate 6 hours, or overnight, before serving.