I made this cheesecake a few days ago, but I added a low carb crust!

150g Almond flour (ground almonds)
40g butter
Slenda to taste.


Mix the butter into the almond flour with a fork until it resembles bread crumbs, Add sweetner, then add a teaspoon of water and carry on mixing well until a dough forms, u may need to add a tiny bit more water.

Get a baking dish and transfere the mixture, it is to difficult to roll so using a spoon press the mixture to the edges of the dish, u can wet the spoon in a little water to stop it sticking while u press it.

Bake in the oven for 20-30 mins until the crust is brown. When the crust is cooled add the cheesecake mixture (above) onto the crust and set in the fridge as stated.

Of course u will have to add more carbs to this cake as the crust adds to the carb count, but the crust has only 7grams of carbs. My estimation is per slice, its 3.5g

My maths was never very good tho