Lightly toast almond flour and (very finely chopped!) pecans in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
Transfer toasted nuts to a small bowl (or go straight for the serving glass), and mix in the sweetener, cinnamon and salt. Add in butter, mix until thoroughly combined, and press into serving glass or dish. Refrigerate while you make the cheesecake.
For the keto cheesecake
Add sour cream to a medium bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
Add cream cheese and grass-fed butter to a medium bowl and beat with an electric mixer until fully creamed. Add vanilla extract, lemon juice (add a light squeeze to taste), sweetener and beat until just combined.
Fold in whipped sour cream. Pipe or spoon cheesecake mixture into the graham cracker lined glass. Freeze for 30-40 minutes or refrigerate for a couple hours (or overnight).
Optional: Serve with more whipped sour cream (or heavy cream) and a couple of strawberries.
You can pretty much use whatever sweetener floats your boat- but it must be powdered! So anything from allulose (my favorite because no aftertaste and zero GI!), erythritol (some slight cooling aftertaste, but no biggie!), xylitol (ensure its not corn derived to avoid tummy troubles!)… or even some pure monk fruit!So get your blender out, make sure it’s completely dry, and process your sweetener of choice until powdered. Just make sure you wait a few moments for the dust to settle before opening the blender or food processor.Or you can always grab a bag of powdered Lakanto (just note that its twice as sweet... i.e. use half!).And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕 Keep in the fridge for up to 4 days, and in the freezer afterwards.