• 1/3 cup Butter (measured solid, then melted)
• 2 cups Almond Flour
• 2 tablespoons AlluMonk Sweetener
• 1 teaspoon Vanilla Extract

Keto Cheesecake Filling:

• 32 oz Cream cheese (softened)
• 1 cup AlluMonk Sweetener
• 3 large eggs
• 1 tablespoon lemon juice
• 1 teaspoon Vanilla Extract

Keto Blueberry Jam:

• 2 cups of blueberries
• 2 1/2 tablespoons AlluMonk Sweetener
• 1 tablespoon lemon zest

Instructions: 

1. Preheat the oven to 350 degrees Fahrenheit. Grease or line the bottom of a 9 inch springform pan. 
2. To make the almond flour cheesecake crust, stir the almond flout, melted butter, AlluMonk Sweetener, and vanilla extract together in a medium bowl.
3. Press the dough into the bottom of your prepared pan, the dough may be slightly crumbly! Bake this for about 10-12 minutes or until barely golden and let cool for at least 10 minutes before adding your filling.
4. While cooling, in a saucepan add your blueberries, AlluMonk Sweetener, and lemon zest and bring it to a boil then simmer for 10 minutes. Use a food processor to puree until smooth. Set aside to cool. 
5. For your filling, beat together your softened cream cheese and AlluMonk Sweetener at low to medium speed until fluffy.
6. Beat in eggs one at a time, then add lemon juice and vanilla extract. Be sure to keep your mixer at low to medium the entire time to reduce the addition of air bubbles to your filling! 
7. Pour the filling into the pan over the crust then smooth with a spatula.
8. Add small drops of blueberry jam on the top of your cheesecake and gently swirl sauce over top of the cake with a knife. 
9. Place a casserole dish full of boiling water on the bottom rack of your oven and then place cheesecake on the middle rack and bake at 350 degrees Fahrenheit for 45-55 minutes or until the center is almost set, but still jiggly. 
10. Turn your oven off and leave cheesecake inside with the door cracked for an hour.
11. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife along the edge while inside the springform pan. Refrigerate for at least 4 hours (preferably overnight) until completely set, then remove from pan. 

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