First, start by preparing the cheesecake crust. Melt the butter in the microwave and add it to a bowl along with the almond flour, brown sugar sweetener replacement and ground cinnamon. Mix the ingredients well to combine.
Grease a 7 inch spring form pan generously.
Add the almond flour mixture to the spring form pan and using a spoon or a measuring cup, press down on the bottom of the pan to form the cheesecake crust. Make sure to press up against the sides of the pan as well and even out the edges. Set the crust aside for now.
Preheat the oven to 325 degrees F.
Next, prepare the keto cheesecake filling. In a stand mixer or in a bowl if using a hand mixer, combine the cream cheese, monk fruit sweetener and sour cream. Mix well to incorporate.
Add in the eggs one at a time while mixing on medium speed.
Add the vanilla extract and continue to mix just until it incorporates into the cheesecake filling.
Pour the cheesecake filling into the prepared almond flour crust from earlier.
Cover the cheesecake with aluminum foil and also line the bottom with aluminum foil to prevent water from penetrating the spring form pan.
Next, pour water into a large baking pan that your spring form pan will fit into. There should be about 1 inch of water in the baking pan. Set your cheesecake in the middle and insert into the oven.
Bake at 325 degrees F for 60-65 minutes. The center will slightly jiggle when you remove it from the oven but that’s okay.
Allow the cheesecake to cool at room temperature for 30 minutes to an hour, then transfer to the refrigerator and chill for 4 hours or overnight.
Finally, top off with homemade strawberry sauce and enjoy!