Coconut Cheesecake

by | Oct 31, 2019

 

Ingredients

1 ½ cups almond flour
1 tsp cinnamon
3 tbsp splenda
½ cup melted butter
2 blocks room temperature cream cheese
¾ cup splenda
½ can coconut milk
3 large eggs
1 tsp. vanilla extract
whip cream
toasted coconut

Directions

1

Mix together crust ingredients and press into the bottom of a springform pan.

2

Refrigerate while preparing filling. In a large bowl, beat together filling ingredients.

3

Mix just until smooth. 

4

Pour filling onto the crust and bake at 350°F for 15 minutes. Reduce the heat to 250°F and bake for another 75-90 minutes. 

5

Allow to cool completely in the refrigerator.

6

Run knife along edge of cake and remove springform side (or bake in a disposable pie pan).

7

Allow to cool and garnish with sugar free whip cream and toasted coconut.

Ingredients

 1 ½ cups almond flour
 1 tsp cinnamon
 3 tbsp splenda
 ½ cup melted butter
 2 blocks room temperature cream cheese
 ¾ cup splenda
 ½ can coconut milk
 3 large eggs
 1 tsp. vanilla extract
 whip cream
 toasted coconut

Directions

1

Mix together crust ingredients and press into the bottom of a springform pan.

2

Refrigerate while preparing filling. In a large bowl, beat together filling ingredients.

3

Mix just until smooth. 

4

Pour filling onto the crust and bake at 350°F for 15 minutes. Reduce the heat to 250°F and bake for another 75-90 minutes. 

5

Allow to cool completely in the refrigerator.

6

Run knife along edge of cake and remove springform side (or bake in a disposable pie pan).

7

Allow to cool and garnish with sugar free whip cream and toasted coconut.

Notes

Coconut Cheesecake
IngredientsDirections