Ingredients
Scale
- 2 cups almond flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil
- 1/4 cup honey or maple syrup
- 3 large eggs
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup cashew cream
- 1/4 cup coconut sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, cocoa powder, baking soda, and sea salt.
- In another bowl, beat coconut oil and honey until creamy.
- Add eggs, vinegar, and vanilla to the wet mixture and combine well.
- Gradually add the dry ingredients to the wet mixture and mix until fully combined.
- Pour the batter into a greased cheesecake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool, then spread cashew cream over the top and chill in the refrigerator.
Notes
- This cheesecake can be topped with fresh berries for extra flavor.
- Ensure all ingredients are at room temperature before starting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg