INGREDIENTS:

For the Crust
1 cup macadamia nuts
1 cup blanched almond flour
1/4 cup unsweetened shredded coconut
3 Tbsp coconut oil or butter, melted
Pinch sea salt

For the Filling
1 lemon
3 8-oz packages cream cheese, softened
1 cup powdered erythritol
1 tsp vanilla
3 eggs
1 8-oz carton sour cream
1/2 cup fresh blueberries and/or raspberries and/or 2 Tbsp shredded unsweetened coconut, toasted (optional)

INSTRUCTIONS:

1. Preheat oven to 375°F.
2. For the crust: In a food processor, coarsely chop macadamia nuts. Add almond flour, coconut oil, and salt. Pulse just until combined (mixture may clump up). Transfer nut mixture to a 9-inch springform pan, and press firmly and evenly into the bottom of the pan. Bake 10 to 12 minutes, or until edges start to turn golden brown. Cool.
3. For the filling: Meanwhile, zest and juice lemon. In a large bowl, beat cream cheese with a mixer on medium until smooth. Add 2 tablespoons lemon juice, the erythritol, and vanilla; beat well. Add eggs and 1/4 cup of the sour cream; beat on low just until smooth (do not overbeat). Stir in 2 teaspoons lemon zest; reserve 1 teaspoon zest for topping.
4. Pour filling into crust-lined pan. Place pan on a baking sheet in the oven. Bake 45 to 50 minutes, or until center is almost set (still a little jiggly) when gently shaken.
5. Cool in pan on a wire rack until completely cool, about 1 hour. Run a knife around edges of the pan, and loosen cheesecake from the sides of the pan. Cover and refrigerate at least 4 hours or overnight.
6. For the topping, stir reserved 1 teaspoon zest into remaining sour cream; cover and refrigerate.
7. To serve, remove cheesecake from pan. Spread top with sour cream mixture. If desired, top with berries and/or toasted coconut.
8. For a sweeter topping, stir 1 tsp each vanilla and erythritol into the sour cream mixture before spreading on top of cheesecake.

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Image Source:*eatthis.com

Source:eatthis.com