Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup Swerve sweetener (or other keto-friendly sweetener of your choice)
- 1/2 cup melted butter
For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup Swerve sweetener (or other keto-friendly sweetener of your choice)
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup heavy cream
