low carb cheesecake

Ingredients

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  1 cup or 120g

• Pecans

  Nuts

  ⅓ cup, halves or 33g

• coconut flour

  ⅓ cup or 43g

• Coconut oil

  ⅓ cup or 73g

• Sugar Replacement

  Swerve

  ⅓ cup or 67g

• Salt

  Table

  ¼ tsp or 2g

• Vanilla extract

  ½ tsp or 2g

• Guar Gum, Pure Powder Thickening Agent

  Now Real Food

  ½ tsp or 1g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Nutmeg

  Spices, ground

  ⅛ tsp or 0.3g

• Cream cheese

  24 oz or 680g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Sugar Replacement

  Swerve

  ¾ cup or 150g

• Vanilla extract

  1 ½ tsp or 6g

• Sour Cream

  Daisy

  10 tablespoons or 150g

Directions

1. Chop your whole or pieced pecans in a food processor. Variety in pecan chunk size is ok and will enhance the texture of the crust.
2. In a large bowl add almond flour, pecans, coconut flour, salt, erythritol, cinnamon, nutmeg and guar gum. Mix well while dry before adding coconut oil, egg, and vanilla. Stir well and kneed by hand until all contents are well formed.
3. Line your crust mixture on bottom and sides of a spring-form pan. For this cheesecake we use a 9 inch pan – The height of the crust on sides of pan should only be about 1.5 inches high
4. Place softened cream cheese into a large mixing bowl. Mix until smooth. add sour cream and mix until smooth. Scrape sides and bottom of bowl with spatula thoroughly and mix again until chunks are gone.
5. Add vanilla and erythritol and mix. While mixing add one egg at a time (this will prevent clumping). Once it appears smooth, scrape sides of bowl again to ensure no clumps have been trapped at the bottom and mix again. .
6. Wrap the bottom of your spring-form pan in aluminum foil (2x) layers to prevent oil leaking unto oven floor
7. pour the filling on top of the crust. Your fill line should be approximately the same height as your crust.
8. cover loosely with foil to prevent burning
9. Place foil on a cookie sheet and set your spring-form pan in the center of sheet. Put in your preheated oven at 485 degrees for 20 minutes
10. After 20 minutes promptly remove cheesecake from oven. Remove foil covering and let cool for 30 minutes.
11. Preheat your oven again to 350 degrees. Place cake back in oven at 350 degrees for another 20-25 minutes. Again let cool for 30 minutes
12. cover the cake in foil and place in fridge overnight. (10 hours)