Ingredients
1 cup almond flour1/2 cup granulated golden monk fruit sugar substitute2 large eggs, room temperature1/2 cup butter, melted1 teaspoon vanilla extractCHEESECAKE LAYER:1 package (8 ounces) cream cheese, softened1/4 cup granulated monk fruit sugar substitute2 tablespoons sour cream1/2 teaspoon vanilla extract1 large egg, room temperature, lightly beaten1/2 cup sugar-free white baking chips1/2 cup sugar-free chocolate baking chipsCRUMBLE LAYER:1/2 cup almond flour1/4 cup granulated golden monk fruit sugar substitute1/4 cup cold butter
Preparation
Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish.
For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips.
Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.
