Name: Coconut Cheesecake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8
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

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

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

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

Mix just until smooth.

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.

Allow to cool completely in the refrigerator.

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

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