A gluten-free, low carb cheesecake that has all the flavor and rich, creamy texture of traditional cheesecake without the unhealthy sugar! This is the perfect keto dessert for a gathering of family or friends to try.
Preheat oven to 350F (180°C) and line a springform pan with aluminum foil.
Gently melt the butter
In a large mixing bowl, combine the almond flour, shredded coconut, and salt and mix well.
Add in the melted butter and liquid Stevia and mix. The dough for the base should almost stick together when pressed between the fingers.
Press the dough into the springform pan and press down in an even layer. Bake at 350F for about 12 minutes until the crust starts to golden and brown around the edges. Remove from the oven and allow to cool completely.
Make the cheesecake filling:
Optional: If the granulated sweetener you use isn't powdered, start by blending it in a high-speed blender for 20 seconds to powder it. The makes the cheesecake filling much smoother.
Combine all of the ingredients for the cheesecake filling in a large mixing bowl and beat together until just combined. Don't overbeat the mixture to avoid bubbles forming in the cheesecake.
Pour the cheesecake filling into the springform pan over the cooled base. Tap the pan against the counter to remove any spaces or bubbles.
Bake for 50 minutes until the top has browned and the center of the cheesecake jiggles slightly. The cheesecake will bake further with the residual heat and firm up as it cools.
Once the cheesecake has cooled to room temperature, cover and refrigerate for a minimum of 4 hours or, preferably, overnight. Then the cheesecake will be fully set and ready to slice and serve.
Remove the cheesecake from the springform pan by wrapping a hot towel around the sides for a minute to melt it slightly. Then run a knife under hot water to be able to cleanly slice through the creamy low-carb cheesecake.