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