Start with your crust. Mix together chopped pecans and almond meal, spread on a baking sheet and bake in the middle rack in preheated 350F oven for 5-7 minutes to toast. Once they start to lightly brown, promptly remove from the oven. Please note!!! These will burn VERY quickly, so keep a good eye on them after the 5 minute mark!! The thinner you spread them, the faster they will brown.
Scrape into a small mixing bowl and set aside. Leave oven temp at 350F.
In a small pot over medium-low heat, measure in butter and Lakanto. Stir until the mixture starts to caramelize and bubble, approximately 1-2 minutes. Pour mixture into the toasted nut crumbs. Add the cocoa powder, and then stir well. Let cool slightly, and then scrape into your springform pan. Spread mixture evenly over the bottom of the pan and about 1 inch up the sides. Firmly press crumb mixture down with fingers or a flat-bottomed glass ensuring the base is even and completely covered. Set pan aside while you make the filling.
In a small bowl, mix together Lakanto, cocoa powder, instant coffee and salt. Set aside.
In a stand mixer with the paddle attachment or with a hand mixer, whip the cream cheese on medium speed until smooth, about 1 minute. Add sour cream and vanilla, and mix again on medium for one minute. Add the cocoa mixture and mix on low until combined (this avoids a cocoa cloud!). Turn to medium and mix for 2-3 minutes until nice and creamy. Add the eggs one at a time, mixing for 30 seconds between each egg, scraping down the sides of the bowl each time to ensure all is well blended and there are no white streaks left.
Pour filling out into the crust, and bake at 350F for 55-60 min or until just starting to set in the middle. If you gently shake the pan it shouldn't jiggle.
Cool slightly on a wire rack before transferring to the fridge to chill completely before serving. Slide a butter knife around the inside of the pan before releasing to get a nice clean edge.****
Cut into desired serving size, ensuring that you wipe the knife off in between each cut for a neater presentation.
Store any leftovers in the fridge for up to 2-3 days.
Delicious when served with a dollop of whipped cream (not included in macros)
Recipe Tips and Tricks:
*Macros were calculated using MyFitnessPal. Please note that results may vary if you are using different brands than mentioned in the recipe above. Net carbs are calculated when you subtract the fibre grams from the carb grams.
**The chopped pecans should be just a bit coarser than your almond flour for texture. A nut mill works great for this, or any type of food processor. Pulse approx. 10-12 times or until no big chunks are left. If you go too far you'll get pecan butter, so make sure to stop at a nice mealy texture.
***Having your cream cheese at room temperature is very important for a nice smooth cheesecake. Cold cream cheese doesn't blend well. To speed up this process you can stand the tubs of cream cheese in lukewarm water. Make sure the lid of your cream cheese tub is above the water line to ensure water does not seep into your cream cheese. Adjust your water temp as needed until the cream cheese reaches room temperature. If you happen to be using the foil wrapped blocks of cream cheese, sealing in a watertight zip top baggie will work with the same water bath technique.
****When releasing cheesecake from springform pan, I like to set the base on a stable bowl or glass and drop the side of the pan down as opposed to lifting it up and off.