Preheat your oven to 350°F (175°C). In a mixing bowl, melt the unsalted butter. Add almond flour, coconut flour, Swerve, and kosher salt. Stir until combined and press into a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
In a large mixing bowl, combine cream cheese and 3/4 cup of Swerve. Beat until smooth. Add sour cream and mix. Add eggs one at a time, mixing on low speed until just combined.
Pour the cheesecake filling over the cooled crust. Smooth the top and bake for 50-60 minutes, until edges are set and center is slightly jiggly. Turn off the oven and leave cheesecake inside for 1 hour.
In a small saucepan over medium heat, combine chopped pecans and maple syrup. Cook for about 5 minutes until pecans are toasted. Remove from heat and let cool slightly.
Once cheesecake is cool, refrigerate for at least 4 hours. Before serving, spoon maple pecan topping over cheesecake. Carefully remove sides of springform pan, slice, and enjoy!
