Sugar Free Cheesecake with Maple Pecan Topping

1. Preheat oven to 350 degrees. Line a 8" x 12" baking pan with parchment paper, lightly grease and set aside.

CRUST

1. In a medium size bowl melt the butter (microwave in 30 second increments) and let it cool. Add sweetener, egg and stir until blended. In a small separate bowl whisk together the almond and coconut flours with the salt. Add to liquid and mix forming a dough. Press onto the bottom of the prepared pan and bake at 350 degrees for 15 minutes.

FILLING

1. In a large bowl beat the cream cheese until creamy. Add the sour cream and beat until the two ingredients are incorporated. Beat in sweetener, then add the eggs one at a time thoroughly blending each time before adding the next egg. 
2. RECUCE oven to 325 degrees. 
3. Add filling to crust and bake for approximately 40 minutes or until the edges are set and the middle is still jiggles. Turn off oven and leave the cake in the oven for an additional 20 minutes.  
4. Remove from oven and place on a wire rack to completely cool. Cover and refrigerate until ready to serve. 
5. Slice and serve.