Crust:
1 1/2 cups almond flour
6 Tbsp Splenda
5 Tbsp unsalted butter, melted
Filling:
24 ounces cream cheese, softened
1 1/2 cups Splenda
3 eggs, room temperature
2 tsp vanilla extract
1 tsp lemon extract
16 ounces sour cream
Make Crust: Mix Splenda and almond flour with melted butter; press onto bottom and
1 1/2 inches up sides of a 9-inch springform pan. Set aside while mixing filling.
Beat the cream cheese until light and fluffy, keeping the mixer on a low setting
throughout the beating and mixing process. Add Splenda a little at a time and
continue beating until creamy. Add one egg at a time and beat very briefly after each
egg. When eggs have been mixed into the cream cheese add vanilla and mix briefly,
just until combined. Add the sour cream last and beat briefly.
Pour cream cheese mixture into the springform pan. Bake at 325° (300° for dark,
nonstick pan) for 1 hour and 15 minutes. Check before an hour is up and if it's getting
brown, turn oven off and begin the next step. When time is up, prop open oven door,
turn off the heat and leave in oven for 1 hour. After 1 hour, remove from oven. Cool to
room temperature then chill 24 hours before serving.
APPROXIMATE NUTRITION INFORMATION PER SLICE (MAKES 16 SLICES):
327 Calories; 30g Fat; 10g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
