½ cup almond flour

1 tablespoon erythritol

½ tsp cinnamon

Dash of salt

2 tbsp butter, cold

Cheesecake filling:

14 ounces cream cheese

1/3 cup sour cream

¼ cup granulated erythritol

½ tsp vanilla extract

¼ tsp stevia

1 egg


Preheat your oven to 375F. I used a 6 inch spring form pan for this recipe.

Make the crust: In a medium bowl, combine the crust ingredients and cut in the butter until you have pressable crust dough. Press the crust into the spring form pan and bake for 5-10 minutes until it starts to turn golden brown. Remove and let cool while you make the filling.

Make your cheesecake filling: In a large microwave safe bowl, soften the cream cheese in the microwave. Make sure you don’t overheat it. To that bowl, add sour cream and the erythritol and mix by hand or with a hand mixer until smooth and no lumps are present. Add the rest of the ingredients and mix until smooth.

Pour the cheesecake filling into the spring form pan and bake for 45 minutes or until the center of the cheesecake is set and not jiggly. Remove and let cool until it is not hot to the touch, then put in the fridge to chill for at least 3-4 hours.

Slice into 6 and serve cold.



Cals: 351 Fat: 31.4g Carbs: 14.8g Fiber: 1.1g Protein: 8.1g Erythritol: 10g (Net Carbs: 3.7g)