Step 1

Drain the crushed pineapple in a fine mesh strainer for at least 20 minutes. Pat dry using paper towels until very little moisture remains.

Step 2

Grease a 9-inch springform pan with butter or non-stick spray.

Step 3

Mix almond flour, melted butter, sweetener, vanilla, and salt until the mixture resembles wet sand.

Step 4

Firmly press the crust into the bottom of the prepared pan using the bottom of a measuring cup.

Step 5

Refrigerate for 20 minutes.

(Optional: bake at 325°F (163°C) for 10 minutes for a firmer crust, then cool completely.)

Step 6

Beat softened cream cheese for about 3 minutes until completely smooth.

Step 7

Add sweetener and vanilla.

Beat until creamy.

Step 8

Fold in the well-drained crushed pineapple.

Step 9

In another bowl, whip the cold heavy cream with sweetener and vanilla until stiff peaks form.

Step 10

Fold half of the whipped cream into the cheesecake mixture.

Spread evenly over the crust.

Step 11

Top with the remaining whipped cream.

Smooth using an offset spatula.

Step 12

Decorate with

• pineapple pieces
• toasted coconut
• sugar-free white chocolate shavings

Step 13

Cover loosely.

Refrigerate for at least 6 hours.

For best texture, chill overnight.

Step 14

Slice using a warm knife.

Serve chilled.