1 1/2lb cream cheese, room temperature
2 tsp vanilla
1 1/3 cup Truvia or Swerve
Sugar free whipped ceam
1 cup almond meal
2 tbsp Truvia brown sugar
2 tbsp butter, melted
Preheat the oven to 350°
Grease a 9" springform pan and line the bottom with parchment paper.
In a medium bowl, combine the almond meal, brown sugar and melted butter. Press in the bottom of the prepared pan and bake for 8 minutes. Allow to cool.
Increase the oven temperature to 400°.
In a large bowl, whip the cream cheese. Add the eggs one at a time until blended. Add the vanilla and the Truvia and whip until fluffy. Pour over the crust.
Place the cheesecake on a cookie sheet and add about ¾ cup of water to the cookie sheet. (this helps prevent cracks in the top of the cheesecake)
Place on the center rack of the oven and turn the temperature down to 350°. Bake for 50-60 minutes. (cake should be firm and slightly soft in the middle) Cool slightly then place in the refrigerator to cool completely.
Serve with whipped cream and sliced strawberries.
Net carbs: 4.3 (2 sliced medium strawberries and sugar free whipped cream included)