5 (8-oz) Packages Full Fat Cream Cheese (Softened)
1 1/2 c Splenda
1 tbl Oat Flour
1 tbl Sugarfree Vanilla Extract
3 Eggs
1 c Sour Cream
Preheat oven to 350°F.
Mix Almond flour, Splenda and butter. Press into bottom of springform pan.
Mix cream cheese, Splenda, flour and vanilla with an electric mixer until blended. Add eggs one at a time and mix on low after each, just until blended. Blend in sour cream and pour over crust.
Bake for 1 hour and 7 minutes or until the center is almost set. Run knife around the rim of the pan to loosen the cake. Allow the cake to cool before removing the springform pan ring.
Refrigerate overnight.
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