The filling for this cheesecake is topnotch and the topping is wonderful, not only for this cheesecake but for several other cheesecakes as well.  Cheesecakes are very low-carb friendly.  One of the most perfect, sophisticated desserts we can serve after a wonderful meal!  

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Almond Crust:
11/cups ground almonds (325 mL)
1/cup powdered erythritol (60 mL)
1/cup vanilla whey protein (60 mL)
6 tbsp butter, melted (90 mL)
2 egg yolks  (OR skip - just make sure your crust ingredients are wet enough)
3, 8-oz packages cream cheese, softened (750 g)
3 eggs, room temperature (if possible)                
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/cup powdered erythritol (125 mL)
1/cup sour cream (60 mL)
1/cup whipping cream (60 mL)
Caramel Topping, (see recipe below)

Almond Crust:  Preheat oven to 350°F (180°C).  In medium bowl, combine ground almonds, powdered erythritol and vanilla whey protein.  Stir in butter and egg yolks.  Prepare an 8-inch (20 cm) nonstick springform pan for water bath.  Wrap foil up the sides of the springform pan (you’ll need two big sheets).  Sprinkle crust mixture in pan.  Cover with plastic wrap and press crust out evenly; remove plastic wrap.  Bake 10 minutes or until turning brown at edges.

Filling:  In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheese until smooth.  Add eggs, liquid sweetener, powdered erythritol, sour cream and whipping cream; process until smooth.  Add melted cocoa butter; process.  Pour over baked crust. Place springform pan in larger pan and pour boiling water in it and about an inch (2.5 cm) up the sides of the springform pan.  Bake 40 minutes.  Switch oven off, open oven door slightly and allow cheesecake to continue to cook 30 minutes more. Set pan on wire rack. When cooled completely to room temperature, pour Caramel Topping, (see recipe below) over top.

Helpful Hint:  *Melt cocoa butter in a double boiler or in the microwave oven. Be very cautious with the molten, hot cocoa butter.  Even with commercial powdered erythritol, I find it necessary to blend it finely in my coffee bean grinder.

Yield:  16 servings
1 serving with caramel
363.5 calories
11.1 g protein
34.2 g fat
3.6 g carbs

This topping is for the above cheesecake.

Caramel Sauce:
1/2  cup granulated erythritol (125 mL)
1 tsp molasses (5 mL)
1/2  cup whipping cream (125 mL)
2 tbsp butter (30 mL)
Caramel Topping:
1/2  cup vanilla whey protein (125 mL)
2 tbsp butter (30 mL)
2 tbsp whole milk, OR skim milk powder (30 mL)
1/2  tsp vanilla extract (2 mL)

Caramel Sauce:  In nonstick saucepan, combine erythritol and molasses over medium heat until erythritol dissolves and bubbles.  Remove from heat and stir in cream and butter.  Stir until smooth.  Return to heat and boil until caramel is bubbling up and golden brown.  Let cool 2 minutes.

Caramel Topping:  In blender, combine Caramel Sauce, vanilla whey protein, butter, whole milk, OR skim milk powder and vanilla extract.  Blend until smooth.

Helpful Hint:  This Caramel Topping should be plenty thick enough but, if not, you can add 1/8 tsp (0.5 mL) xanthan gum to blender and blend.

Yield:  12/16 servings
1 serving
91.7/68.8 calories
3.6/2.7 g protein
7.9/5.9 g fat
1.9/1.4 g carbs