Step 1

To make the crust:Preheat oven to 350 degrees.

Step 2

In a medium bowl, mix together almond flour, Swerve, and melted butter. Grab your 9" springform pan, add the crust mixture, and press down covering the bottom and some of the sides of the pan to create a bowl shape crust to pour the cream cheese filling into.

Step 3

Bake crust in the oven at 350 degrees for 8-10 minutes. Pull out of the oven to cool while making the cheesecake filling.

Step 4

Making the filling:In a large mixing bowl, add the cream cheese and sour cream. Mix with a handheld mixer until you have a smooth consistency.

Step 5

Add in Swerve granular, vanilla extract, and banana extract. Mix on low speed for one minute.

Step 6

Fold in 3 eggs with a spatula. Don't use the mixer as this will create air pockets.

Step 7

To assemble the cheesecake for baking:After eggs are folded into the batter, pour batter over crust in the springform pan. Place the pan on top of a sheet of foil and crumple up the sides to prevent water from getting into the springform pan with the water bath in the next step.

Step 8

Place foiled pan on a cookie sheet and add water to the outside (about 1/2 cup). Place in oven and bake for 60 minutes without opening the door. After an hour, turn the oven off and crack open the oven door for 20 minutes.

Step 9

Remove the springform pan from the oven and let cool to room temperature before placing in the refrigerator. Serve cheesecake slices chilled or at room temperature. Garnish with banana slices and whipped cream, if desired.To make keto whipped cream: Whip 1/4 cup heavy whipping cream, 1 teaspoon Swerve granular, & 1/2 teaspoon vanilla extract until peaks form.