Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups Almond Flour
  • 8 tbsp butter, melted
  • 1/2 cup Low Carb Sugar Substitute
  • 1 pinch Pink Himalayan Salt
  • 1 tsp vanilla extract
  • 16 oz cream cheese, room temperature
  • 1 tbsp vanilla extract
  • 3/4 cup Low Carb Sugar Substitute (powdered)
  • 1 cup Heavy Cream

Instruction

  • In a glass bowl melt the butter.
  • To the butter add all remaining base ingredients.
  • Mix well to distribute all ingredients evenly.
  • Line a cheesecake pan with parchment paper and add the crust mixture in.
  • Flatten the crust so it evenly covers the bottom and edges. Allow to chill while making the filling.
  • In another bowl cream together the filling ingredients until thick and smooth. Scoop the filling into the base and set in the fridge for at least 5 hours. Or the freezer for 2-3.
  • Slice and serve, you may need to allow it to soften if coming from the freezer.