Flour Free and Sugar Free Cheesecake

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A gluten free cheesecake crust with cream cheese filling makes a great pair

for any special occasion.
Almonds are highly nutritious and rich in healthy fats, antioxidants, vitamins and minerals (healthline.com). Many people praise coconuts it for its health benefits, including antimicrobial and antioxidant properties, improved skin and oral health, and weight loss potential (healthline.com).

Description: Delicious flour and sugar free cheesecake

Prep time: 1 hour Cook time: 13 min Total time: 1 hour 15 min Servings: 7

Skill level: Easy Category: Dessert Method: Baking, mixing

Cuisine: American

Ingredients:

Crust
2 1/2 cups Blanched Almond Flour
1/4 cup Monk Fruit sweetener
1/4 tsp Sea salt
1/4 cup Coconut oil (melted)
1 large Egg (whisked)

Cheesecake Filling
2 cups heavy cream
8 ounces cream cheese
1/3 cup agave
1/4 TSP vanilla extract

How to make Flour Free and Sugar Free Cheesecake:

Preheat the oven to 350 degrees. Prepare a round baking pan 9 inch in diameter with parchment paper.

To make the crust, mix together the almond flour, sweetener and sea salt in a large bowl.
Stir in the melted coconut oil, then the egg and vanilla. The dough will be crumbly, but able to be formed onto the pan.
Press the dough into the lined pan. Bake for about 13 to 16 minutes, until firm and golden. After it’s done baking, make sure the crust is completely cooled down before adding the filling.

Meanwhile for the filling, put the mixing bowl and attachment beaters in the freezer at least 15 minutes before beating the heavy cream.

In a large bowl, use the hand mixer to mix and blend the heavy cream till it turns like a cool whip, add the sweetener, and vanilla and keep mixing. Set aside. Mix cream cheese in a separate small bowl and then combine cream cheese and heavy cream mixture and mix well.

Using a spatula, add the cream cheese mixture into the crust and flatten and smooth the cream cheese. Add your favorite toppings and enjoy.

Notes:
Set cream cheese on the counter for it to be closer to room temperature if making same day (about 5 hours).
Cheesecake should be covered and should stay fresh in the fridge about 3 to 5 days.
Crust inspiration from Wholesomeyum.com.

Cook/bake time may change when changing ingredients portions.

Storage instructions: Should be good in the refrigerator for 5 days.

Nutrition facts is an estimate
Copyright 2021

Keywords: gluten free cheesecake, flour free cheesecake, sugar free cheesecake, flourless sugar free cheesecake, gluten free cheesecake crust,

Flour Free and Sugar Free Cheesecake

Print Recipe

Delicious flour and sugar free cheesecake

• Author: LessSimpleCarbs.com
• Prep Time: 1 hour
• Cook Time: 13 min
• Total Time: 1 hour 13 minutes
• Yield: 7 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Diabetic

Ingredients

Scale 1x2x3x

Crust:

2 1/2 cups Blanched Almond Flour

1/4 cup Monk Fruit sweetener

1/4 tsp Sea salt

1/4 cup Coconut oil (melted)

1 large Egg (whisked)

Cheesecake Filling:

2 cups heavy cream

8 ounces cream cheese

1/3 cup agave

1/4 TSP vanilla extract

Instructions

1. Preheat the oven to 350 degrees. Prepare a round baking pan 9 inch in diameter with parchment paper.
2. To make the crust, mix together the almond flour, sweetener and sea salt in a large bowl.
3. Stir in the melted coconut oil, then the egg and vanilla. The dough will be crumbly, but able to be formed onto the pan.
4. Press the dough into the lined pan. Bake for about 13 to 16 minutes, until firm and golden. After it’s done baking, make sure the crust is completely cooled down before adding the filling.
5. Meanwhile for the filling, put the mixing bowl and attachment beaters in the freezer at least 15 minutes before beating the heavy cream.
6. In a large bowl, use the hand mixer to mix and blend the heavy cream till it turns like a cool whip, add the sweetener, and vanilla and keep mixing. Set aside. Mix cream cheese in a separate small bowl and then combine cream cheese and heavy cream mixture and mix well.
7. Using a spatula, add the cream cheese mixture into the crust and flatten and smooth the cream cheese. Add your favorite toppings and enjoy.

 

Notes

Set cream cheese on the counter for it to be closer to room temperature if making same day (about 5 hours).

Cheesecake should be covered and should stay fresh in the fridge about 3 to 5 days.

Crust inspiration from Wholesomeyum.com.

Cook/bake time may change when changing ingredients portions.

Storage instructions:

Should be good in the refrigerator for 5 days.

Nutrition facts is an estimate

Copyright 2021

 

Keywords: gluten free cheesecake, flour free cheesecake, sugar free cheesecake, flourless sugar free cheesecake, gluten free cheesecake crust,