Makes 1 Cheesecake / 10 Servings l Prep time: 15 l Cook time: 45-55min
Base
1 ½ cups pecan meal
¾ cup ground golden flaxmeal
4 TBSP butter
2 TBSP coconut oil
2 TBSP Sweet Like Sugar or Swerve
Instructions:
Preheat oven to 350F.
Spray an 8inch pie or cheesecake baking dish with coconut oil spray or similar.
In a medium size mixing bowl, combine the pecan meal and flax meal.
Melt butter, coconut oil, and sweetener together either in a small saucepan on the stovetop, or in the microwave if you prefer.
Mix together with the pecan/flaxmeal and then press into the cheesecake or pie dish. Bake for 15 minutes or until golden brown.
Filling
2 packets of cream cheese, room temperature
2 eggs
4 TBSP lime juice
¼ tsp sea salt
½ cup Sweet Like Sugar or Swerve
½ cup sour cream
1 scoop Vanilla Keto Shake
Instructions:
Using a handheld electric mixer, add one egg to the rest of the ingredients and blend in a large bowl for 2-3 minutes.
Pause, scrape down the sides of the bowl, add second egg and blend again another 1-2 minutes.
Transfer filling mixture to the pre-prepared base and bake at 350F for 45 minutes; or 325 for 55 minutes. Chill for an hour and serve with chopped pistachios and whipped cream!
