Keto Cheesecake

• 3 packages of cream cheese (24oz)
• 1/2 cup sour cream
• 1 cup Sverve, Erythritol or Splenda
• 3 eggs (separated)
• 1 tsp vanilla extract
• 1 juice of one lemon
• 1/2 tsp salt
• 1/2 cup Trader Joe's just almond meal (or coarsely grind your own raw almonds)
• 1/2 cup coarsely ground macadamia nuts
• 3 tbsp butter

1. Mix ground nuts with butter, press into 10" spring form and bake for 5min
2. In a clean, large metal (or glass) bowl beat egg whites until stiff (you can add pinch of cream of tartar)
3. In another bowl beat soft cream cheese with egg yolks, sour cream, sugar substitute, salt, vanilla and lemon juice
4. Pour the cream cheese mixture to egg whites and fold trying not to deflate whites too much
5. Pour cheesecake batter onto prebaked nut crust.
6. Prepare water bath in oven safe dish larger than your spring form.
7. Set spring form in a water bath (about inch of water).
8. Bake at 325 for 50min, turn off the oven and let sit another 50min with closed door.
9. Cool overnight in refrigerator.
10. I decorated mine with unsweetened baking chocolate mixed with heavy cream and sweetener and chopped pecans.
11. Enjoy.
12. 1/10 of cheesecake has about 7gr of net carbs

cream cheese, sour cream, splenda, eggs, vanilla, lemon, salt, meal, nuts, butter

Taken from cookpad.com/us/recipes/340951-keto-cheesecake (may not work)