Yield: 14 slices
Serving size: 1 slice

Ingredients

Crust

• 1 cup almond flour
• 2 Tbsp ground golden flaxseed meal
• 3 Tbsp unflavored whey protein powder
• 2 Tbsp Monksweet or equivalent sweetener
• ¼ tsp salt
• ⅛ tsp cinnamon
• 6 Tbsp butter, melted

Cheesecake filling

• 32 oz cream cheese, softened
• ¾ cup Monksweet or equivalent sweetener
• 3 whole large eggs + 1 large egg white, slightly beaten.
• 1 tsp vanilla extract
• 1 tsp lemon juice
• ½ recipe (~6 oz) Low Carb Raspberry Jam. Can also use an equivalent low-carb raspberry jam

Instructions

1. Preheat oven to 350 degrees and place rack in the middle of the oven.
2. Line the bottom of a 9-inch springform pan with parchment paper and oil sides of pan well.
3. To make the crust, stir the almond flour, flaxseed meal, whey protein, sweetener, salt, cinnamon, and butter in a medium bowl until thoroughly blended (the dough will be slightly crumbly).
4. Firmly press the dough evenly into the bottom of the springform pan and partly up the sides. 
5. Bake for 10 to 12 minutes until lightly golden.  
6. As the crust cools, use a mixer to beat together the cream cheese and sweetener on low-to medium speed until fluffy. Gradually add in the eggs, followed by the vanilla and lemon juice.
7. Pour half the Cheesecake filling into the cooled crust in the springform pan, using a spatula to smooth out the top.
8. With a small spoon, dollop half of the jam in a spiral pattern over the top of the batter. Repeat with the remaining cheesecake filling and jam.
9. Place the pan on the middle rack of the oven and bake for ~1 hour or until the center is almost set but still jiggly (Note: the cheesecake will continue to bake after oven is turned off so avoid overbaking). 
10. Turn the oven off and let the cheesecake sit in the oven for an additional 10 minutes with the door propped open.
11. Remove the cheesecake from the oven and allow to cool completely before covering in cling wrap and refrigerating. For best results, refrigerate for several hours before serving.