This keto cheesecake is easy to make and delicious.
Pre-heat the oven to 350 degrees Fahrenheit.
Mix pecan cookie pieces, almond flour, 2 tbs Swerve, and cinnamon on the bottom of a 9-inch springform pan. Note: Pecan cookie pieces should be finely ground. Most pecan cookie bits will still need to be put through a food processor.
Next, melt down the butter and pour into the dry ingredients and mix well.
Using silicone spatula, press the mixture down evenly on the bottom of the springform pan.
Place the crust in the preheated oven for 8-10 minutes. Then take the crust out of the oven to cool down while you start to make the filling.
Take the cream cheese, Swerve, whipping cream, eggs, vanilla, and lemon juice and blend for 60-90 seconds.
Reduce the oven to 315 degrees Fahrenheit.
Pour the filling on top of the crust and place in the oven and bake for 90 minutes.
Turn off the oven leave the cheesecake in the oven with door ajar for about one hour.
Chill for at least 24 hours. Then enjoy your guilt-free keto cheesecake!