This has GOT TO be one of my favorite recipes that all 6 of us in our household love.  I don't ever do the crumb topping....just the cheesecake mixture.  It is SO GOOD!  Let's get to it!


For the crumb topping: (optional)
1.5 Tbsp melted butter
4 Tbsp almond flour
2 Tbsp Lakanto monkfruit sweetener ( I get it from Amazon)

For the filling:
1/2 cup heavy whipping cream
8 oz softened cream cheese
1/4 cup Lakanto monkfruit sweetener
1 Tbsp lemon juice
1 tsp vanilla extract
6 strawberries (optional)


For the crumb topping:

 Preheat the oven to 350 degrees.  Place a sheet of parchment paper on a baking sheet.
In a mixing bowl, melt the 2 Tbsp of butter.  Add in the rest of the crumb ingredients and mix with a rubber spatula until all the dry ingredients are coated in butter.
Pour this mixture onto the parchment paper and bake for 5 minutes.  Stir and toss a bit and bake an additional 5 minutes.  Allow to cool to room temperature. 

For the filling:
 Beat the heavy whipping cream in a bowl with a hand mixer until peaks took me about 3 minutes.  
 In a separate bowl, beat the rest of the ingredients.  
 Add 1/2 of the whipped cream into the cream cheese mixture and beat on low speed.  Fold in the rest of the whipped cream (do not beat) until combined. 

This recipe serves 6 so divide the filling into glass jars and top with crumb topping and a cut up berries or sugar free jam!  Enjoy!  

Amount Per Serving:   Net Carbs: 4g


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