Instructions

Prepare The Crust

1. Combine the almond flour, melted butter, and 2 tablespoons of granulated sweetener in a bowl.
2. Mix until the texture resembles wet sand.
3. Press this mixture evenly into the bottom of a 9-inch (23cm) springform pan, using the back of a spoon to smooth it out.
4. Chill the crust in the refrigerator while you work on the filling.

Make The Filling

1. Dissolve the gelatin in ¼ cup of hot water. Stir until completely clear and set it aside to cool slightly.
2. In a large mixing bowl, beat the softened cream cheese, vanilla extract, and monk fruit sweetener until smooth and creamy. No lumps allowed, alright?
3. In a separate bowl, whip the heavy cream until soft peaks form. (Don't overwhip it, or you'll make butter. You don’t want that.)
4. Gradually add the cooled gelatin mixture to the cream cheese, mixing constantly to avoid clumps.
5. Gently fold the whipped cream into the cream cheese mixture until it's smooth, airy, and ready to set.

Assemble the Cheesecake

1. Pour the cream cheese filling over the chilled crust, spreading it evenly with a spatula.
2. Smooth out the top and give it a gentle tap on the counter to release any air bubbles.
3. Cover with plastic wrap and refrigerate for at least 4 hours—better yet, overnight—to allow it to firm up perfectly.

Serve & Garnish

1. Carefully release the cheesecake from the springform pan.
2. Garnish with a dusting of sugar-free sweetener, a few fresh berries, or even a sugar-free chocolate drizzle.
3. Slice it up, serve chilled, and watch those faces light up.

Nutrition

calories: 245 kcal | carbohydrates: 4 g | protein: 5 g | fat: 22 g | fiber: 1 g