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Coconut Cheesecake

Yields8 ServingsPrep Time20 minsCook Time1 hr 15 minsTotal Time1 hr 35 mins

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories289
% Daily Value *
Total Fat 18g24%
Total Carbohydrate 5g2%

Total Sugars 4g
Protein 6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.