Low Carb Cheese Cake with sugar free cream cheese frosting

Cheesecake Crust :

Ingredients :

• 6 ounces sliced almonds 
• 6 packets use up to 9 for sweeter crust 
• 1/2 teaspoon ground cinnamon optional
• 5 tablespoons  salted butter melted

Directions :

1. Place sliced almonds in food processor and process with cutting blade until a finely ground.
2. Pulse in 6-9 stevia extract packets and cinnamon (if using).
3. Stir in melted butter.
4. Press into bottom of 9-inch springform pan. Set aside

Cheese Cake Filling :

Ingredients :

• 2 pounds 32 ounces cream cheese, softened
• 1 cup sugar subtitute ( Truvia / Stevia /Swerve, etc)
• 1 teaspoon vanilla extract
• 4 large eggs , lightly beaten
• 1 cup sour cream
• pinch of salt

Directions :

1. Preheat oven to 275°F 
2. Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). 

Sugar Free Cream Cheese Frosting

INGREDIENTS

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 2/3 cup powdered erythritol (I used Swerve)
• 1/2 teaspoon vanilla extract (no sugar added)

Directions :

1. In a medium bowl, cream the butter and cream cheese together with a mixer until fully combined.
2. Add the sweetener and vanilla extract and beat slowly until the sweetener is incorporated so it doesn’t get blown into the air.
3. Once the sweetener is incorporated, beat on high for 2 minutes or until fluffy.
4. Use immediately, or store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months. Then bring to room temperature before using.