Low Carb New York Style Cheesecake With Coconut Flour Crust

INGREDIENTS

CRUST

½ cup coconut flour

1 cup unsweetened shredded coconut

1 cup sweetener

1 tsp baking powder

6 tbsp butter (softened)

2 tbsp coconut oil

CAKE

16 oz cream cheese, cubed and softened

¾ cup sour cream

1/3 cup sweetener

1 tsp vanilla

1 tsp lemon juice

3 eggs

INSTRUCTIONS

1. Prepare the crust by mixing all the ingredients

2. Press crust mix onto a springform pan lined with parchment paper and greased on its sides

3. Prepare the cake batter by mixing all ingredients except the eggs until creamy

4. Add one egg at a time while still mixing

5. Pour the cake batter onto the crust, spread out and level

6. Bake at a water bath* for 50-55 minutes at 325F

7. Cool down to room temperature, then refrigerate for at least 2 hours before serving

8. Serve with whipped cream**

* To prepare a water bath, wrap the springform pan with foil on the outside to prevent water from seeping into the pan. Put the pan onto another slightly larger baking tray. Put hot water onto the tray until about half inch tall making sure not to put any onto the cheesecake. Put into oven to bake until cheesecake is set (jiggles just a bit on center).

** To make whipped cream, whip about 1 cup of heavy whipping cream with a tablespoon (or adjust to taste) of powdered sweetener until stiff.