Paleo Low Carb Cheesecake

Enjoy a guilt-free dessert by making this Low-Carb Paleo Cheesecake. It is rich, creamy, and gratifying without the guilt associated with regular cheesecake because it is made with an almond flour crust and dairy-free cream cheese.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut oil, melted
• 3 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 16 ounces dairy-free cream cheese, softened
• 1/2 cup coconut cream
• 1/4 cup lemon juice
• 1/4 cup monk fruit sweetener

Instructions:

Set oven temperature to 175C 350F

Almond flour, melted coconut oil, vanilla extract, and honey or maple syrup should all be thoroughly mixed in a bowl

For the crust, press the mixture firmly into the bottom of a 9-inch pie pan that has been greased

After 10 to 12 minutes of baking, take the crust out of the oven and allow it to cool

Beat coconut cream, lemon juice, softened cream cheese, and monk fruit sweetener until smooth in a different bowl

Cover the chilled crust with the cream cheese mixture

Refine the surface using a spatula

The cheesecake should be chilled for four hours or longer to solidify

Enjoy and serve cold!