Directions
- 1Preheat oven to 325°F. Grease a 9-inch round cake pan and line with parchment.
- 2For cheesecake center: Beat cream cheese and monk fruit until smooth.
- 3Add egg, vanilla, and lemon juice to the cheesecake mixture. Mix well. Set aside.
- 4For cake: Mix almond flour, coconut flour, monk fruit, baking powder, and salt.
- 5Whisk eggs, almond milk, melted butter, vanilla, and melted white chocolate in a separate bowl.
- 6Combine wet and dry ingredients, mixing until smooth.
- 7Pour half the cake batter into the prepared pan.
- 8Carefully spoon the cheesecake mixture into the center, leaving a 1-inch border.
- 9Pour the remaining cake batter over the top, spreading to cover the cheesecake layer.
- 10Bake for 45-50 minutes until the edges are set and a toothpick inserted into the cake portion comes out clean. Cool completely.
- 11For topping: Toast coconut and pecans in a dry pan for 3-4 minutes.
- 12Add monk fruit, cream, butter, and vanilla to the topping mixture. Stir until the mixture thickens slightly, about 2 minutes. Cool.
- 13Spread the coconut pecan topping over the cooled cake. Refrigerate for 1 hour before serving.
Ingredients
- 2 cups almond flour
- 0.5 cup coconut flour
- 0.5 cup monk fruit sweetener
- 2 tsp baking powder
- 0.5 tsp salt
- 4 large eggs
- 0.5 cup unsweetened almond milk
- 0.25 cup melted butter
- 2 tsp vanilla extract
- 3 tbsp sugar-free white chocolate chips (Lily's), melted
- 8 oz reduced-fat cream cheese, softened
- 0.25 cup monk fruit sweetener
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 0.5 cup unsweetened shredded coconut
- 0.33 cup pecans, chopped
- 3 tbsp monk fruit sweetener
- 2 tbsp heavy whipping cream
- 1 tbsp butter
- 0.5 tsp vanilla extract
Equipment
oven9-inch round cake panparchment paperdry pan
Tips
- Keep cheesecake away from edges to prevent leaking
- Cool completely before adding topping
- Refrigerate for cleanest slices
- Serve chilled for best cheesecake texture
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