I have a lot of people in my life with dietary restrictions. From my daughter having Celiac, to my friend back home in Oregon having type 1 diabetes. To my friend here in Cali who is allergic to Sugar and Wheat. I am always amazed at how many people just roll their eyes to food allergies. It is a serious matter that causes so much pain and discomfort and even death. That is why I am always happy to work around people's food restrictions. This past week was my girlfriends birthday. We took her sailing and I wanted her to not have to worry about the food. She is allergic to sugar and wheat and loves vegetables. Her diet is mostly Paleo. Her favorite dessert is cheesecake. So I got all set to make her a sugar free and grain free cheesecake that was scrumptious. A lot of times when doing this you get hit or miss recipes. This recipe was a HIT! We all enjoyed it. The addition of coconut secrets coconut crystals to the almond crust, just made it divine. It does not taste like coconut, just like a sweet treat. I would never know this was a sugar free cheesecake. I am so happy that it turned out good because it was my friends birthday "cake". Here is how I made it:
4 packets of Stevia
8 ounces Philadelphia cream cheese
1 egg yolk
1 tsp vanilla extract
2 cups almonds
2 TBSP coconut crystals
3 TBSP butter
Preheat oven to 375 degrees.
In a blender, add almonds and blend until it becomes a sand texture.
Melt 3 TBSP butter and add to the almonds. Add 2 TBSP coconut crystals. Mix well,
and press into your springform pan.
Bake in the oven at 375 degrees for 10 minutes to set the crust.
Pull out and cool while preparing the cheesecake filling.
add Stevia, Cream Cheese, 1 egg, 1 egg yolk, and vanilla extract in the bowl of your kitchenaid mixer. Whip for about 3 minutes on high until it is fully mixed and there are no lumps.
Pour into pans with prepared crust.
Bake at 300 degrees for 40 minutes.
Cool and place in the refrigerator for at least 4 hours before eating.