Cheesecake w/ Coconut-Almond Crust

Total Time: 30m
Servings: 10
Serving Size: 1 slice
Level: Medium

Holiday Dessert Diabetes Friendly Gluten Free High in Fiber Vegetarian

Ingredients

2 cups almond meal
1/2 cup plus 3 Tbs coconut sugar
1/4 cup coconut oil, melted
3 cups siggi’s Plain 0% Skyr
3 eggs
2 tsp pure vanilla bean extract
1 1/2 Tbs cornstarch
1 pint mixed berries

Nutrition Facts per serving

Calories 430, Protein 19g, Total Fat 29g, Saturated Fat 7g, Cholesterol 60mg, Sodium 50mg, Total Carbohydrates 29g, Sugars 19g, Fiber 5g

Preparation

Preheat the oven to 350* F. Prepare a 9inch springform pan by buttering the bottom and sides of the pan.

In a medium bowl, combine the almond meal, 3 Tbs coconut sugar, and coconut oil. Press the combined mixture into the bottom of the prepared spring form pan and set aside.

In a large bowl, blend the yogurt, eggs, 1/2 cup coconut sugar, vanilla extract, and cornstarch with a whisk or hand mixer. Pour the skyr mixture into the prepared pan.

Bake for about 20 minutes, or until golden brown along the edges and wobbly in the center. Cool the cake to room temperature and then refrigerate for at least 2 hours. When cooled, top with mixed berries and enjoy!

The cake will be dense and delicious!