Ingredients:

For the crust:
1 ¼ cups almond flour
¼ cup Lakanto sweetener
1 teaspoon cinnamon
¼ cup melted butter

For the filling:
16 ounces cream cheese room temperature
½ cup Lakanto sweetener
3 tablespoons sour cream
2 teaspoons vanilla extract
2 large eggs room temperature

For the topping:
¼ cup Lakanto sweetener
2 teaspoons cinnamon

Directions:

To make the crust:
Preheat oven to 350 degrees.

Add the almond flour, sweetener, and cinnamon to the bottom of a 9×9 baking dish. Stir to combine.

Pour the melted butter over mixture and stir to combine. Press the crust into the bottom of the baking dish.
Bake for 10 minutes.

To make the filling:
Reduce oven to 325 degrees.

Add the cream cheese to a large mixing bowl and beat with an electric mixer until smooth and creamy.

Add the sweetener, sour cream, and vanilla and mix until just combined.

Beat in the eggs, one at a time, until combined. Do not over mix.

Pour the cheesecake batter over the par-baked crust.

To make the topping:

Stir together the sweetener and cinnamon in a small bowl.

Sprinkle evenly over the top of the cheesecake batter.

To bake:
Bake for 18-20 minutes or until the center is just slightly jiggly.

Remove from the oven and let cool for 1 hour.

Refrigerate at least 4 hours before slicing and serving.

Servings: 16, 1 bar per serving

Nutritional Information: Calories: 197, Fat: 18g, Carbohydrates: 4g, Fiber: 1g, Protein: 4g