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.