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Add almond flour and pecans to a food processor. Process until they are a fine flour, similar to thin sand.
Place almond flour and pecan mixture onto a sheet pan. Lightly toast almond flour in the oven for a few minutes at 350F until just lightly browned. Be careful not to burn it. Alternatively, you can toast it in a skillet over medium heat for a few minutes.
Transfer almond flour to a bowl and mix in monk fruit sweetener plus spices. Add in butter and mix until combined.
Press into springform pan sprayed with coconut oil or cooking spray and place into freezer while you make the filling.
Whip cold heavy cream into stiff peaks on medium-high speed for about 4 minutes until stiff peaks form. Do not over-beat.
Beat the cream cheese and monk fruit sweetener on medium speed until smooth and creamy. Scrape down sides of the bowl as needed. Add in remaining filling ingredients (excluding the whipped cream) and beat for 3 minutes on medium speed until well combined.
Fold the whipped cream into the cheesecake filling until combined.
Remove crust from the freezer and spread filling into the crust. Smooth tops with a spoon. Cover and refrigerate for 12 hours before serving for best results.