Ingredients:
Around 1 cup finely chopped almonds (crust)
4, 8 ounce packages of cream cheese
1 cup butter
½ cup heavy whipping cream
1 ½ cups sour cream
¾ cup Xylitol
1/8 cup coconut flour
1/8 cup lemon juice
1 teaspoon vanilla extract.
6 eggs
Directions:
Allow ingredients to reach room temperature. Pre-heat oven to 375 degrees. Wrap a 12” spring form pan with aluminum foil (prevent drips while baking). Butter the inside of the pan and layer the finely chopped almonds on the bottom.
Mix cream cheese with the butter until a smooth consistency. Add xylitol and coconut flour, mixing thoroughly. Add lemon juice and vanilla extract slowly, mixing thoroughly. Beat in eggs one at a time, making sure each is mixed thoroughly before adding the next.
Pour batter into pan and place on center rack of oven. Add small container of water to oven to increase humidity and prevent cracking. Baking takes around 60-70 mins (top of cake should level and turn a light brown).
Allow cake to cool in oven w/ door cracked for around 1 hour after baking. Move to refrigerator and cool completely before attempting to serve.
