Step 1

Preheat the oven to 325°F / 160°C.  Adjust the rack to the middle of the oven.

Step 2

In a medium bowl combine the almond flour and powdered sweetener. Add in the melted butter and vanilla extract. Use a spatula or a fork to combine well the ingredients.

Step 3

Pour the crust mixture into a 9" springform pan and press firmly into the bottom and halfway up the sides using a spatula or your fingers. Refrigerate the keto crust for 20 minutes.

Step 4

In a large mixing bowl, add the softened cream cheese and beat with a hand mixer until smooth and fluffy, scraping the sides if necessary.

Step 5

Turn the mixer to a lower speed and add in the powdered sweetener little by little.

Step 6

Add the eggs one by one and stir until just incorporated.

Step 7

Incorporate the sour cream and vanilla extract. Use a spatula to scrape the sides and bottom of the bowl.

Step 8

Pour the cheesecake batter over the crust and even out the top using a spatula.

Step 9

Transfer to the preheated oven and bake for about 50-55 minutes. You know it's ready when the edges have a pale brown color, and the center is firm but "jiggly" like jello.

Step 10

Remove from the oven and allow to cool at room temperature for about one hour before transferring to the refrigerator. Refrigerate overnight or at least 6hours before serving. Enjoy!