Gluten Free Coconut Cream Cheesecake

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 1 Coconut milk, canned

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1 tsp Cinnamon
  • 1/4 cup Sweetener, powdered
  • 15 tbsp Sweetening
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter
  • 4 (8 oz boxes Cream cheese
  • 2 tbsp Cream cheese

Found on lowcarbyum.com

Description

Directions

• 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.

Nutrition