This is my low-carb go-to dessert.
1 cup almond flour
4 tablespoons melted butter
3- 8oz packages of cream cheese (room temperature)
3 eggs (room temperature)
1 cup sour cream
2 teaspoons lemon juice
1/2 cup truvia
2 teaspoons vanilla
1/4 teaspoon salt
Heat oven to 350ºF.
Make Crust by mixing almond flour and melted butter. Press into bottom of 9″ springform pan.
Bake 10 minutes; remove from oven and cool.
Place all ingredients into a bowl and mix on slow then medium speed with hand mixer until smooth.
Pour filling into prepared crust.
Bake 45 minutes.
Turn off oven; let cheesecake cool for one hour without opening door.
Chill for at least 4 hours or overnight.