Flour Free and Sugar Free Cheesecake

Flour Free and Sugar Free Cheesecake

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Delicious flour and sugar free cheesecake




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


  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.


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

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

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