Ingredients

The following ingredients have 16 Servings
  • 1 1/2 cups almond flour
  • 1 teaspoon cinnamon
  • 3 tablespoons low carb sugar substitute
  • 1/2 cup butter (melted)
  • 32 ounces cream cheese (or four 8 ounce blocks)
  • 3/4 cup low carb sugar substitute
  • 1/2 can coconut cream (13.5 ounce size)
  • 3 large eggs
  • 1 teaspoon vanilla extract (or coconut extract)
  • 1/2 can coconut cream (13.5 ounce size)
  • 1/4 cup Swerve Confectioners Powdered Sweetener (or Sukrin Melis)
  • 2 tablespoons cream cheese (softened)

Instruction

  • Mix together crust ingredients and press into the bottom of a 9-inch 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.