Description
Cookie dough and cheesecake!? It’s almost too good to believe.
Ingredients
For the Cookie Dough –
- 1/2 cup (60 g) almond flour
- 1/4 cup (60 ml) ghee
- Erythritol or stevia, to taste
For the Cheesecake –
- 1/2 cup (2 oz or 60 g) raw cashews, soaked in room temperature water for at least 4 hours and up to 8 hours
- 3 Tablespoons (45 ml) coconut oil
- 4 Tablespoons (60 ml) coconut cream
- 2 Tablespoons (24 g) erythritol, or to taste
- Dash of salt
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Mix the almond flour with melted ghee and erythritol to taste to form the cookie dough.
- Divide into 6 portions and press into the bottom of greased (or lined) muffin pans.
- Blend the cheesecake ingredients together. Pour on top of the cookie dough.
- Refrigerate for 4 hours.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 4 g
Nutrition
- Calories: 256
- Sugar: 1 g
- Fat: 26 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 3 g