Serves 10

Calories 310

Net Carbs 3 grams

Protein 6 grams

Ingredients

Cranberry Sauce

2 cups cranberries (fresh or frozen)

1/2 cup water

1/4 cup Swerve, Granular

1 teaspoon lemon zest

Crust

1 3/4 cup almond flour

1/2 cup Swerve, Granular

2 Tablespoons coconut flour

1/4 teaspoon salt

7 Tablespoons butter, melted

1/2 teaspoon vanilla

1/4 cup chopped pecans

Filling

8 ounces cream cheese, softened

1/3 cup Swerve, Confectioner’s

1 egg, room temp

2 Tablespoons whipping cream

1/2 teaspoon vanilla

Instructions

Cranberry Sauce

Boil cranberries in water and simmer til berries pop and can be easily mashed, about 7 minutes. Stir in Swerve and lemon zest and mash. Cool.

Crust

Preheat oven to 325 F

Whisk together almond flour, Swerve, coconut flour and salt. Stir in butter and vanilla til dough begins to clump together. Reserve 1/2 of mixture.

Press remaining crust mixture into bottom  and up the sides of a 9 inch pie plate.

Bake 10 minutes.

Filling

Beat cream cheese and Swerve together til well combined.

Beat in egg, cream and vanilla til smooth.

Spread cheesecake into crust.

Dollop with cranberry sauce and swirl lightly with knife.

Stir pecans into reserved crust mixture and sprinkle over filling.

Cover lightly with foil and bake 25 minutes.

Remove foil and bake another 10 minutes, til cheesecake is set.

Remove from oven and cool.

Refrigerate at least 2 hours before serving.