This is my low-carb go-to dessert.

INGREDIENTS

Crust:

1 cup almond flour

4 tablespoons melted butter

Filling:

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

DIRECTIONS

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.