Lightly grease a 9” pie pan (not a springform pan) with oil (coconut oil works well; it is healthy, and it’s keto-friendly)

In a large bowl, add the almond flour and monk fruit and mix the ingredients

Add the melted butter to the mixture and mix well.

Dump the mixture into the prepared 9” pie pan and evenly distribute the mixture on the bottom and the sides of the pan. Pack the mixture tightly.

Set the crust in the fridge OR for darker crust you can bake it. To bake preheat oven to 350F, then place crust in the oven for 20-25 minutes or until the crust on the edges begins to brown. This is optional. The crust needs to be completely cool before adding the cheesecake batter

In a large mixing bowl or stand mixer add cream cheese, monkfruit, vanilla, sour cream, and lemon juice. Mix until smooth and creamy. With a rubber spatula, scrap the mixture off the sides as needed and continue to mix. Ensure there are no lumps

In another large mixing bowl using a hand mixer (or stand mixer) at low to medium speed, whip the heavy whipped cream for no less than 5 minutes. Look for the cream to thicken and be able to hold its form.

Slowly add the whipped cream to the cream cheese mixture. Mix well but try not to deflate the air in the whipped cream. Use a rubber spatula to scrape the excess mixture off the sides. Repeat this process until all of the whipped heavy cream is mixed with the cream cheese.

Pour mixture into chilled crust.

Cover with plastic wrap and place in the fridge for no less than 8 hours. 12 hours for better results

Serve with your favorite keto topping such as fresh berries.