Crust:

2tbs melted butter
1 cup finely ground almond meal

Filling:

3 8oz packages cream cheese
1 1/4 cups sour cream
3/4 cup Truvia granules
1 tablespoon vanilla extract
2 eggs
3 yolks
1/3 cup heavy cream
Zest of 1-2 large lemons, depending on how strong you want the lemon flavour

Directions

Preheat oven to 300 degrees F. Brush some melted butter around the inside of a springform pan.

In a small bowl, combine 2 Tbs melted butter and 1 cup of almond meal. Press the mixture into the bottom of a springform pan using your hands to evenly cover the bottom. Place the crust in the oven and bake for 10 minutes or until lightly golden around the edges. Remove and cool completely.

In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and truvia and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture in. When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Add the lemon zest. Once completely combined, pour into the cooled crust.

Lower oven temperature to 250 degrees F. Fill a metal 9×13 pan full of water and place it on the bottom rack of the oven. Place cheesecake on the middle rack in the oven for 1.5 hours. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake and place in the refrigerator for 6 hours to completely cool before serving.

To slice, run your knife under hot water and wipe dry each time you make a pass through the cake.

*Recipe adapted from Alton Brown’s cheesecake recipe*

Perfectly moist dark chocolate cake. For the chocolate chunks, I use Lily’s (From Whole Foods) because they’re sweetened with
Stevia, but any other sugar free or dark chocolate will work. The frosting is sweetened with chicory because it’s a very fine
powder, similar to confectioner’s sugar. I’m not sure how the consistency will turn out with a different sweetener, but if you try it out, let me know in the comments! **Update** I’ve reworked the recipe a bit to make it super moist and added a recipe for dark chocolate ganache as an alternative to the frosting.

3/4 cup (84g) coconut flour, sifted
1/2 cup (60g) almond flour
1/2 cup (53g) unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
7 eggs
1 cup butter, room temperature
4 oz cream cheese, room temperature
2/3 cup Truvia (or sweetener of your choice)
1 tablespoon vanilla extract
1 teaspoon coffee extract (If you have it)
6oz Lily’s Dark Chocolate, chopped, or dark chocolate chips

Preheat oven to 350°

Butter a 9 inch spring form cake pan.

In a small bowl, combine coconut flour, almond flour, cocoa, salt and baking soda. Set aside.

In a large bowl, blend, butter, cream cheese, Truvia, eggs, and vanilla

Add dry ingredients into the large bowl and continue to blend until everything is completely incorporated, stir in chocolate chips.

The batter will be very thick, that’s normal.

Pour batter into pan and use a spatula to spread out evenly. Bake for 35-45 minutes, until cake tester inserted in the middle of the cake comes out clean.

Remove from oven, allow to cool, then remove from pan.

Chocolate Cream Cheese Icing

8oz Cream cheese, room temperature
4oz Butter, room temperature
1/4 Cup Chicory Root Powder (I use Just Like Sugar)
1/4 Cup Unsweetened Cocoa Powder
1 tbs vanilla
2-4 tbs heavy cream

In a large bowl of a stand mixer beat cream cheese and butter until fluffy. Add chicory root powder and vanilla and mix until
incorporated. Add enough heavy cream until it reaches a light fluffy consistency.

**Alternative Ganache Recipe**

4 oz Unsweetened Chocolate, chopped
4 oz Heavy Cream
1/4 Cup Truvia
1 tsp vanilla
1 tsp coffee extract (If you have it)

Place chopped chocolate in a medium bowl and set aside.

In a small sauce pan set over medium heat, combine cream, truvia, and extracts and stir until Truvia has completely dissolved. Bring cream mixture just to a boil. Remove from heat and pour over the prepared chocolate. Allow to sit for a minute before stirring until the mixture cools and looks smooth. Spread over cooled cake.

Coconut Cream Custard

2 cups Heavy Cream
1/4 cup Truvia granuales
pinch of salt
2 tsp vanilla extract
7 large egg yolks (save the whites if you want meringue)
1 tbs butter
1 cup (~60 grams) unsweetened coconut flakes, plus extra for the top.
Extra cream for making whipped cream

In a medium saucepan, bring cream, Truvia, salt and vanilla just to a simmer, then remove the pan from the heat. Temper the egg yolks by dribbling small amounts of the hot cream onto the yolks while stirring them with a whisk. Once you’ve added about a cup of liquid to them, add the yolk mixture to the pan and whisk continuously over medium low heat until the mixture thickens. Remove from heat and stir in butter, then stir in the flaked coconut. Spoon into ramekins, cover with plastic wrap, and chill until firm.

When the custard has chilled, make whipped cream. Spoon some of the whipped cream on top of the chilled custard, toast the extra coconut, and sprinkle it on. Enjoy!

The whole recipe (just the custard, not the extra whipped cream on top) has 2,446 calories, 246.4g fat, 32.8 carbs, 23 net carbs, 32.8g protein.