Low carb Eggnog Cheesecake

Crust:

Eggnog Cheesecake
1 half of cups almond flour
6 Tbsp Splenda
5 Tbsp unsalted butter, melted

Filling:

18 ouncescream cheese, softened
1 cup Splenda
1 Tablespoon vanilla extract
1 egg, overwhelmed
half of cup DaVinci Gourmand Sugar Free Egg Nog Syrup
half of cup buttermilk
1 half of teaspoons nutmeg

Preheat oven to 350°F. Mix all crust elements successfully and press into bottom of 9″ springform pan or aluminum (disposable type) cake pan (not pie pan).

Mix cream cheese, Splenda, and vanilla with {an electrical} mixer until blended.

In a separate bowl, mix buttermilk, syrup, and overwhelmed egg. Combine successfully with cream cheese mixture, sprinkling nutmeg as you go. Pour evenly over crust. (Optionally, sprinkle additional nutmeg over prime.)

Bake 45 to 55 minutes at 350°F (or until coronary heart is almost set and prime is frivolously golden and glossy.) Refrigerate in a single day and serve in wedges.

APPROXIMATE NUTRITION INFORMATION PER SLICE (MAKES 12 SLICES):
327 Power; 30g Fat; 10g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Web Carbs