Last year, C went ALL OUT for my birthday - he bought me a bunch of slices of Pita Stop's amazing coconut cake. They don't sell the cakes whole, so he bought me a bunch of individual slices - which means, he paid individual slice price, making for one of the most expensive birthday cakes I've ever received.
This year, I decided to make my own birthday cake, and to keep it low-carb. I opted for a simple vanilla bean cheesecake - most low-carb/keto cheesecake recipes are crustless, so I really like that this version actually had a crust. Luckily, this version, even with so many substitutions, doesn't have that 'fake sugar' flavor - it doesn't taste 'low carb' at all!
Of course, when it comes to sweets, trying to 'ketofy' things gets a lot more difficult compared to preparing savory meals. Basically, a lot of special ingredients come into play. That being said, I was able to find every single ingredient for this dish locally, but I've added Amazon links as well. Swerve can be found at Whole Foods or Earth Fare stores, and I've found the almond flour, coconut flour and coconut oil at Wal-Mart, Winn-Dixie and Publix. The stevia glycerite was found at Whole Foods, right next to the Swerve. I always have good luck finding vanilla beans at World Market or Fresh Market.
Oddly enough, I have better luck finding keto foods (Joseph pitas, PB2, flax meal, etc) at the Wal-Mart in Boaz, AL (a tiny town of under 10,000 people) than I do at any of the many Wal-Mart stores here in the Birmingham metro! So, I tend to 'stock up' when I'm up there!