2 cups almond Flour
1/3 cup butter or naturally refined coconut oil (measured solid, then melted)
1/2 tsp stevia extract
1 tsp vanilla extract
32 oz Cream cheese (softened)
1 tsp stevia extract
2 Tbsp maple syrup (optional)
3 large Eggs
1 Tbsp Lemon juice
1 tsp Vanilla extract
Sugar free strawberry or raspberry jam
Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
In a medium bowl, combine almond flour, melted butter or coconut, stevia, and vanilla extract. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool for at least 10 minutes.
Meanwhile, beat the cream cheese, stevia and maple sugar together at low to medium speed until fluffy.
Beat in the eggs, one at a time.
Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one).
Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
When ready to serve, warm up the sugar free jam and pour over each delicious slice. Enjoy!