Ingredients

• 2 cups Almond Flour (224 g)
• ½ tsp Kosher Salt
• 1 tsp ground Cinnamon (optional)
• 4 Tbsp unsalted Butter, melted
• 3 Tbsp Brown Sugar replacement (we used Swerve) (36 g)
• 1 tsp Vanilla Extract

• 32 oz full-fat Cream Cheese, softened (four 8-oz packages)
• 1 cup Powdered Sugar-Free Sweetener (Swerve) (144 g)
• 2 Tbsp Vanilla Bean Paste or Extract
• ½ tsp Kosher Salt
• 1 tsp ground Cinnamon (optional)
• ½ cup Sour Cream, room temperature (120 g)
• 2 Eggs, room temperature

• 6 Tbsp Unsalted Butter
• ½ cup Brown Sugar replacement (Swerve) (96 g)
• ½ tsp Kosher Salt
• ½ tsp Cinnamon (optional)
• ½ cup Heavy Whipping Cream (118 mL)
• 1 ½ tsp Vanilla Extract
• 2 cups halved Pecans (224 g)

Instructions

1. Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper. Mix almond flour, kosher salt and cinnamon in a medium mixing bowl. Set aside.
2. In a separate bowl, mix melted butter, brown sugar replacement and vanilla until well combined. Add to almond flour mixture and combine until a sand-like texture is achieved, using hands, a fork or a pastry cutter.
3. Press crust into the bottom of the prepared pan and use a measuring cup to level. Bake for 15–20 minutes, until it begins to brown, then set aside to cool.
4. In a large bowl, combine softened cream cheese and sifted powdered sweetener on medium speed with a hand mixer or stand mixer.
5. Add vanilla, salt, cinnamon and sour cream. Mix on medium speed until combined, making sure to scrape the bowl.
6. Add eggs one at a time, and mix just until completely combined to avoid cracking later. Store cheesecake batter for 1–2 days in the fridge in an airtight container if preparing ahead of time.
7. Pour batter into prepared and cooled crust, and smooth with an offset spatula. Bake at 350°F on the middle rack for 45–55 minutes, until the edges are set but the center is still jiggly.
8. Turn off the oven and open the oven door a few inches, leaving cheesecake inside. Let cool for 1 hour, then remove and cool for 1 hour at room temperature. Gently, take a sharp knife and run along the edge to separate the cheesecake from the edges of the springform pan. Transfer to the fridge, uncovered, and cool for at least 4 hours, preferably overnight.
9. Right before serving, make the pecan pie topping.
10. In a saucepan over medium heat, combine butter, sweetener, salt and cinnamon. Cook and stir constantly until smooth and bubbly, 4–5 minutes. Reduce heat to medium-low and stir in heavy cream until completely combined.
11. Remove from heat and stir in pecans and vanilla extract. Let cool at room temperature for 30 minutes before topping the cheesecake, as it will be very hot. At this time, take the cheesecake out of the fridge to let soften.
12. Gently remove from the springform pan, running a knife along the edge once more before loosening the latch and removing the mold. Place a large plate on top of the cheesecake, and carefully flip the cheesecake upside down to remove the bottom of the pan and parchment paper. Place a serving plate or cake stand face down on top of the crust side of the cheesecake, and quickly return the cheesecake right-side up and remove the top plate.
13. After the sauce has cooled for 30 minutes, pour over the cheesecake and gently spread it to the edges with a spoon.