Description
A delicious twist on a classic dessert, this low-fat, refined sugar-free cheesecake is creamy, rich in flavor, and guilt-free.
Ingredients
Scale
- 1 ½ cups almond flour
- 1/4 cup coconut oil, melted
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 2 cups cream cheese, softened
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup (for filling)
- 2 eggs
- Juice of 1 lemon
- 1 teaspoon vanilla extract (for filling)
- Pinch of salt
Instructions
- Preheat your oven to 325°F (165°C).
- In a bowl, mix almond flour, melted coconut oil, honey or maple syrup, and vanilla extract until crumbly. Press firmly into the bottom of a springform pan.
- In a separate bowl, blend cream cheese, Greek yogurt, honey or maple syrup, eggs, lemon juice, vanilla extract, and salt until smooth.
- Pour the filling over the crust in the springform pan. Bake for 45-50 minutes or until the center is set and slightly jiggles.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours to set.
- Serve chilled, optionally with fresh berries or a dusting of cocoa powder.
Notes
Store leftovers in the refrigerator for up to 5 days, or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 5g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg