Sugar-Free Cheesecake

Ingredients

• 75 g almond flour (base)
• 30 g coconut flour (base)
• 1 tbsp powdered sweetener (base)
• 1 pinch salt (base)
• 57 g unsalted butter, melted (base)
• 360 g cream cheese or mascarpone, room temperature
• 107 g powdered erythritol
• 1 tsp lemon juice
• 1 tbsp vanilla extract
• 240 ml heavy cream

Steps

1. 1
   Mix almond flour, coconut flour, sweetener and salt. Add melted butter and stir to form crumbs. Press firmly into the base of a greased 18cm springform tin.
2. 2
   Beat cream cheese, powdered erythritol, lemon juice and vanilla with an electric mixer until smooth and creamy.
3. 3
   In a separate bowl, whip the heavy cream until thick but not stiff. Fold it into the cream cheese mixture.
4. 4
   Spoon the filling over the base and smooth the top. Cover and refrigerate 6 to 8 hours or overnight until fully set.
5. 5
   Run a knife around the inside of the tin before releasing and removing the cheesecake. Serve plain or top with whipped cream and fresh berries.