Preheat the oven to 350. In a large food processor pulse the almond flour, protein powder, 2 tablespoon sweetener, and 4 tablespoon butter until a coarse dough forms.
Press into the bottom of an 8-inch springform pan to form a crust. Bake for 8 minutes.
Reduce the oven temperature to 275.
Meanwhile, combine the cottage cheese and the cream cheese in the food processor (you don’t need to wash the bowl). Pulse the cheeses until smooth. Add the protein powder, sweetener, and extract. Mix until combined.
Add the eggs. Blend until smooth. You will need to scrape down the sides. Pour over the crust.
Bake for 90 minutes until the center no longer jiggles when the pan is lightly shaken. Cool completely. Refrigerate for at least 4 hours before serving.
Notes
Nutrition: The nutrition table is for one slice of cheesecake with 10 servings in this recipe. One slice has 5.3 net carbs and 19 grams of protein.Storage: Store in the fridge for up to a week or freeze for up to 3 months.Notes on Sweeteners: