This keto/gluten-free crust is buttery and crumbly, just like the graham cracker version. It’s got almond flour, coconut flour, and shredded coconut, plus lots of melted butter to hold it together.
Ingredients - (cca 8-9 Servings)
Preheat oven to 300°. Make the crust: Grease an 8" or 9" springform pan, and cover the bottom and edges with foil. In a medium bowl, mix together the flours, coconut, and butter. Press the crust into the bottom and a little up the sides of the prepared pan. Place the pan in the fridge while you make the filling.
Make the filling: In a large bowl, beat the cream cheese and sour cream together, then beat in the stevia or confectioners swerve and vanilla. Add the eggs one at a time, mixing after each addition. Spread the filling evenly over the crust.
Place cheesecake in a deep roasting pan and set it on the middle rack of the oven. Carefully pour enough boiling water into the roasting pan to come halfway upside of the springform pan. Bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. Turn the oven off, but leave the cake in the oven with the door slightly ajar to cool slowly for an hour.
Remove pan from water bath and take off the foil, then let chill in the fridge for at least five hours or overnight. Slice and garnish with strawberries.
Here is the list of items & ingredients I use, from Amazon:
Almond Flour - Click here.
Coconut Flour - Click here.
Stevia - Click here.
Confectioners Swerve - Click here.
Pure Vanilla Extract - Click here.
Springform pan - Click here.
Let u know in the comments below if you made it, or share it with us on Instagram!
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