How to make the Keto Cheesecake Crust

• To a food processor add the butter, swerve, cashews and almond flour. Blend until homogeneous. Add The coconut flour and blend again until you get a crumbly dough.
• Move your dough into a parchment paper lined 8x8 dish. Spread it around evenly using your hands. Refrigerate until needed.

How to make the keto Cheesecake Filling

• To a large bowl add the softened cream cheese and 1 cup of swerve's granular sugar. Using a hand mixer, whip your cream cheese and sugar together until the sweetener is completely dissolved. Add vanilla extract and mix again. Add one egg at a time to your mixture and mix until you have used up all your 4 eggs.
• Split your cheesecake filling into 2 bowls. Set one aside and to the other one add : 1 cup of pumpkin puree, pumpkin spice and 2 tbsp of swerve's sweetener. Using your hand mixer, blend until everything is well incorporated.
• Take your baking dish out of the fridge, and pour your cheesecake mixture -- sparing 1/4 cup to make the swirl -- into your dish. Now pour your pumpkin mixture -- sparing 1/4 cup to make the swirl -- into your dish covering the cheesecake mixture completely.

  Don't shake the dish, or move it around abruptly.
• Using a table spoon, drop little dollops of cheesecake filling on top of your cheesecake filling. Repeat with the pumpkin filling. Using a toothpick, swirl your dollops horizontally and then vertically.
• Bake for 50-60 minutes at 375F or until the middle is slightly jiggly. Take out of the oven and let it your cheesecake rest for at least 3 hours before serving. Enjoy!

For best results: Chill your cheesecake overnight before serving.