Cream cheese is by far one of my favorite low carb ingredients. It goes well in both sweet and savory recipes. I also discovered that adding a touch of cream cheese can mask the cool taste of erythritol in frosting. That’s why I added couple of ounces to the frosting for this coconut cream cheesecake recipe.
Ingredients
- CRUST:
- 1 1/2 cups almond flour
- 1 teaspoon cinnamon
- 3 tablespoons low carb sweetener
- 1/2 cup butter melted
- FILLING:
- 4 blocks cream cheese 8 ounces each
- 3/4 cup low carb sweetener
- 1/2 can coconut cream 13.5 ounce size
- 3 large eggs
- 1 teaspoon vanilla extract
- FROSTING:
- 1/2 can coconut cream 13.5 ounce size
- 1/4 cup powdered low carb sweetener or 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.
Recipe Notes
Makes 16 slices
Nutrition per slice: 3.7g net carbs, erythritol
Thanks done share recipes to : https://lowcarbyum.com/gluten-free-coconut-cream-cheesecake/