Post by Loupy on Sept 15, 2015 19:16:11 GMT -7
Gluten Free Coconut Cheesecake
From: Lisa @ lowcarbyum.com/
Cheesecake is one of the most popular low carb high fat desserts. We love this yummy gluten free coconut cream cheesecake.
A great way to fill up on fat!
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
Yield: 16 slices
Ingredients
CRUST:
1 1/2 cups almond flour
1 teaspoon cinnamon
3 tablespoons sweetener (I used Swerve)
1/2 cup butter, melted
FILLING:
4 (8 oz) boxes cream cheese, softened
3/4 cup sweetener (I used Swerve)
1/2 of 13.5 oz canned coconut cream (200ml)
3 large eggs
1 teaspoon vanilla extract
FROSTING:
1/2 of 13.5 oz canned coconut cream (200ml)
1/4 cup powdered sweetener (I used Sukrin Melis*)
2 tablespoons cream cheese, softened
Instructions
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.
For frosting, beat together coconut cream, powdered sugar, and cream cheese until creamy.
Spread frosting over the cooled cake.
Refrigerate for at least an hour before slicing.
Nutritional Information
401 calories,
37.9g fat,
297mg sodium,
4.9g carbs,
1.2g fiber,
3.7g net carbs,
8.2g protein,
4.3g erythritol
From: Lisa @ lowcarbyum.com/
Cheesecake is one of the most popular low carb high fat desserts. We love this yummy gluten free coconut cream cheesecake.
A great way to fill up on fat!
Prep Time: 15 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
Yield: 16 slices
Ingredients
CRUST:
1 1/2 cups almond flour
1 teaspoon cinnamon
3 tablespoons sweetener (I used Swerve)
1/2 cup butter, melted
FILLING:
4 (8 oz) boxes cream cheese, softened
3/4 cup sweetener (I used Swerve)
1/2 of 13.5 oz canned coconut cream (200ml)
3 large eggs
1 teaspoon vanilla extract
FROSTING:
1/2 of 13.5 oz canned coconut cream (200ml)
1/4 cup powdered sweetener (I used Sukrin Melis*)
2 tablespoons cream cheese, softened
Instructions
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.
For frosting, beat together coconut cream, powdered sugar, and cream cheese until creamy.
Spread frosting over the cooled cake.
Refrigerate for at least an hour before slicing.
Nutritional Information
401 calories,
37.9g fat,
297mg sodium,
4.9g carbs,
1.2g fiber,
3.7g net carbs,
8.2g protein,
4.3g erythritol
