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Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine almond flour, melted butter, chopped pecans, and sweetener to form the crust.
- Press the mixture into the bottom of an 8×8 inch baking dish. Bake for 10 minutes or until golden brown. Allow to cool completely.
- In a large bowl, beat the cream cheese until smooth. Gradually add the heavy whipping cream and sweetener, beating until light and fluffy.
- Gently fold in the vanilla extract and half of the cherries into the cream cheese mixture.
- Spread the cream cheese layer evenly over the cooled crust. Top with the remaining cherries and additional chopped pecans for garnish.
- Chill in the refrigerator for at least 4 hours or overnight to set before serving.
Chef’s Tips
- Ensure the cream cheese is at room temperature for easier mixing.
- Use a hand mixer for a smoother and faster blend of the cheesecake layer.
- For added crunch, lightly toast the pecans before mixing them into the crust.
Nutrition (per serving)
Approximate calories: 320, Protein: 6g, Carbs: 5g, Fat: 31g
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