Keto-Friendly Cuban Dessert Delight: Coconut Flour Cuban Cheesecake
This search is for a mouthwatering, keto-friendly version of a classic Cuban dessert - our delectable Coconut Flour Cuban Cheesecake! Discover a unique fusion of flavors that transport you to the heart of Havana, all while staying true to your low-carb lifestyle.
Allergens
Eggs, Dairy (Milk)
Ingredients
- 1 ½ cups coconut flour
- 4 large eggs
- 2 cups cream cheese
- ¼ cup granulated erythritol
- 1 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- ½ cup finely chopped pecans
Instructions
- a. Preheat your oven to 350°F (175°C). Grease an 8 inch springform pan and set aside. b. In a medium bowl, whisk together the coconut flour and eggs until well combined. c. In a separate large bowl, mix the cream cheese and erythritol until smooth. Gradually add the egg mixture to the cream cheese mixture, blending well after each addition. d. Stir in the almond milk and vanilla extract, mixing until thoroughly combined. e. Pour the batter into the prepared springform pan, then use a spatula to spread it evenly. f. Bake for 35 40 minutes, or until a toothpick inserted into the center comes out clean. g. Remove from the oven and let it cool at room temperature for 10 minutes before refrigerating for at least 2 hours. h. Just before serving, spread the sour cream evenly over the top of the cheesecake. Sprinkle with chopped pecans to garnish.
Chef’s Insight
Allow the cheesecake to cool completely before refrigerating, as this prevents sogginess and ensures a perfect texture.
Notes
This recipe is suitable for ketogenic, low-carb, and diabetic diets. Make sure to use sugar-free ingredients for a truly keto-friendly dessert.