Miso Caramel Paleo Japanese Cheesecake

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup almond flour 1/2 cup coconut flour 1/2 teaspoon sea salt 1 teaspoon baking soda 6 large eggs, room temperature 1 cup granulated sweetener (e.g., erythritol or coconut sugar) 8 ounces cream cheese, softened 1/2 cup unsweetened almond milk 2 teaspoons white miso paste 2 tablespoons grass
• fed butter

Instructions

1. a. Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper. b. In a medium bowl, whisk together almond flour, coconut flour, sea salt, and baking soda. Set aside. c. In another large bowl, beat eggs and sweetener until creamy and pale. Add cream cheese and mix well. d. Gradually add the dry ingredients to the wet mixture, alternating with almond milk, beginning and ending with the dry ingredients. Mix until smooth. e. Prepare miso caramel by melting butter in a saucepan over low heat. Whisk in white miso paste and sweetener, stirring constantly until fully combined and glossy. Remove from heat and let cool. f. Gently fold the miso caramel into the cheesecake batter, creating a swirl pattern. g. Pour the batter into the prepared springform pan and smooth the top with a spatula. h. Bake for 40 45 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before refrigerating for at least 2 hours or overnight.

Chef’s Insight

The miso caramel adds an umami twist to this traditional Japanese dessert, making it a unique and exciting option for Paleo diets.

Notes

Use high-quality white miso paste for the best flavor.