Almond Flour Coconut Flour Portuguese Paleo Cheesecake

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 ½ cups almond flour ¼ cup coconut flour ½ teaspoon sea salt ¼ cup unsalted grass
• fed butter, melted 2 (8 oz) packages of organic cream cheese, softened ¾ cup granulated sweetener of choice (erythritol or coconut sugar) 2 large eggs, room temperature 1 teaspoon pure vanilla extract ¼ cup full
• fat canned coconut milk 1 tablespoon lemon juice Fresh berries and mint leaves for garnish

Instructions

1. a. Preheat your oven to 350°F (175°C). Grease an 8 inch springform pan with butter or coconut oil and set aside. b. In a medium bowl, whisk together the almond flour, coconut flour, and sea salt. Pour in the melted butter and mix until a crumbly dough forms. c. Press the dough evenly into the bottom of the prepared pan. d. In a large mixing bowl, combine softened cream cheese, granulated sweetener, eggs, vanilla extract, coconut milk, and lemon juice. Mix until smooth and well combined. e. Pour the cheesecake filling over the crust in the springform pan. f. Bake for 30 35 minutes or until the edges are slightly golden and the center is set. Allow to cool at room temperature, then refrigerate for a minimum of 4 hours or overnight. g. Garnish with fresh berries and mint leaves before serving.

Chef’s Insight

The combination of almond and coconut flours creates a rich, velvety texture that complements the tangy cream cheese filling.

Notes

Use full-fat coconut milk for a richer taste and creamier texture. Allow the cheesecake to cool completely before removing from the springform pan.