Coconut and Almond Flour Cheesecake

Coconut and Almond Flour Cheesecake

This delightful coconut and almond flour cheesecake is both keto-friendly and gluten-free, making it an excellent choice for those following specific dietary restrictions. With a tender almond and coconut flour crust and a velvety cheesecake filling, you can enjoy a rich, creamy dessert while staying true to your health goals. Perfect for satisfying your sweet tooth without compromising on nutrition.

Recipe Instructions:

For the crust:

  1. In a bowl, beat softened butter and coconut oil with an electric mixer until smooth.
  2. Add 2 tbsp (30 g) of sweetener to the mixture and continue beating until it becomes fluffy.
  3. Stir in two eggs, milk, and 1 tsp of vanilla extract into the fluffy butter mixture.
  4. In another bowl, mix together coconut flour, almond flour, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients and mix well until a dough forms.
  6. Line a 26 cm (10-inch) baking form with parchment paper if needed.
  7. Press the dough into the prepared baking form, spreading it evenly and flattening it with your hand.
  8. Bake in a preheated oven at 190°C (375°F) for about 10 minutes or until golden brown.
  9. Allow the crust to cool completely before proceeding.

For the cheesecake:

  1. Whisk heavy whipping cream using an electric mixer until stiff peaks form.
  2. Cube cream cheese and put into another bowl.
  3. Mix cubed cream cheese with 6-7 tbs (70 g) of sweetener and 2 tsp of vanilla extract until smooth.
  4. Add whipped cream to the cream cheese mixture and stir together with a mixer or a spatula until smooth. If using mixer, then do it at lower speed for less than 1 minute.
  5. Spread the cheesecake filling evenly over the cooled crust.
  6. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  7. Once chilled, carefully remove the cheesecake from the baking form and transfer it to a serving plate.

Enjoy this delightful treat paired with a cup of tea or coffee for an extra special moment.

Keto-friendly ideas for Coconut and Almond Flour Cheesecake:

  1. Chocolate Drizzle:
    • Melt some sugar-free dark chocolate chips in a double boiler or microwave-safe bowl.
    • Drizzle the melted chocolate over slices of cheesecake before serving.
  2. Pecan Crust Variation:
    • Replace half of the almond flour in the crust recipe with finely ground pecans for added flavor and texture.
  3. Lemon Cheesecake Variation:
    • Add the zest of one lemon and 1-2 tablespoons of fresh lemon juice to the cheesecake filling mixture before chilling.
    • This variation adds a refreshing citrus twist to your keto-friendly cheesecake.
  4. Keto Chocolate Crumbles:
    • Create a simple chocolate crumble by mixing together melted coconut oil, cocoa powder, and a low-carb sweetener like erythritol.
    • Spread the mixture on parchment paper and chill until firm, then break it into crumbles to top your cheesecake slices.

These keto-friendly ideas will help you create delicious variations of your Coconut and Almond Flour Cheesecake while keeping it within your dietary guidelines.

Artificial sweeteners may have potential health impacts, as they have not been extensively studied for long-term use.