36 carbs for the whole cake (not that I would recommend eating the whole thing). Slice in 12 pieces for a 3 carb treat, 8 for 4.5 carbs, etc.

Crust:
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 2 tbsp Golden Monkfruit Sweetener
- 1 T. cinnamon

Filling:
- 3 (8oz) packages Philly Cream Cheese (Philadelphia Cream Cheese actually has lower carbs than some of the generic brands)
- 1 cup Splenda OR
- 1 cup Classic Monkfruit Sweetener
- 3 large eggs
- 1/2 cup regular sour cream (light sour cream is double the carb count)
- 2 T. lemon juice
- 1 T. vanilla

Whipped cream optional

CRUST:
Preheat oven to 300 degrees.
In a large bowl combine almond flour, melted butter, sweetener, and cinnamon. Mix together using a spoon until the ingredients are homogeneous. Add the mixture into a spring form pan and press this mixture evenly to make the crust firm and tight.
Baked the crust for 10 minutes until it becomes lightly golden browned and remove the crust from the oven. Let it cool while you make the filling.

FILLING:
Preheat oven to 350 degrees.
Blend cream cheese and sweetener (Splenda or monkfruit) together (in a food processor or with a medium-speed electric mixer) until smooth. Add eggs one at a time, blending well after each addition. Add sour cream, lemon juice, and vanilla; blend well. Once the crust has cooled slightly, butter the sides of the pan. Pour filling mixture into the buttered springform pan and spread evenly.

Lay a sheet of aluminum foil that has been bent up slightly to create a "foil tent" over the top of the pan to prevent overbrowning. The cheesecake will rise significantly during cooking, so you want to avoid the foil actually touching the cake.

Bake at 350 degrees for 55 minutes to an hour; remove aluminum foil to allow the top to bake a little. Browning is not necessary, but you definitely want the top to be more "dry" than wet.

Remove from oven and allow to cool on wire rack.

Refrigerate for 3-4 hours (or overnight) for best results.