Sugar-Free White German Chocolate Cake with Cheesecake Center

50 mins
Serves 12
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Directions

  1. 1Preheat oven to 325°F. Grease a 9-inch round cake pan and line with parchment.
  2. 2For cheesecake center: Beat cream cheese and monk fruit until smooth.
  3. 3Add egg, vanilla, and lemon juice to the cheesecake mixture. Mix well. Set aside.
  4. 4For cake: Mix almond flour, coconut flour, monk fruit, baking powder, and salt.
  5. 5Whisk eggs, almond milk, melted butter, vanilla, and melted white chocolate in a separate bowl.
  6. 6Combine wet and dry ingredients, mixing until smooth.
  7. 7Pour half the cake batter into the prepared pan.
  8. 8Carefully spoon the cheesecake mixture into the center, leaving a 1-inch border.
  9. 9Pour the remaining cake batter over the top, spreading to cover the cheesecake layer.
  10. 10Bake for 45-50 minutes until the edges are set and a toothpick inserted into the cake portion comes out clean. Cool completely.
  11. 11For topping: Toast coconut and pecans in a dry pan for 3-4 minutes.
  12. 12Add monk fruit, cream, butter, and vanilla to the topping mixture. Stir until the mixture thickens slightly, about 2 minutes. Cool.
  13. 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