Crust Ingredients:

2 C. Almonds


1 C. Unsweetened Coconut Flakes

½ C. Purecane Brown Sweetener

2 T. Butter

1 T. Flour

Cheesecake Ingredients:

16 Oz. Cream Cheese

½ C. Purecane Granular Sweetener

1 ½ C. No Sugar Baker’s Sweetened Condensed Milk

1 T. Almond Extract

3 Eggs

For Topping:

1 C. Unsweetened Coconut Flakes

1 C. Zero Sugar Chocolate Syrup

1 C. Zero Sugar Whipped Cream

Easy Directions:

  1. Spray a 8 inch baking pan with nonstick spray.
  2. In a food processor, combine all crust ingredients and spread into baking pan.
  3. Bake a 350 for 15 minutes and let cool.
  4. In large mixing bowl and using an electric mixer, whip together all cheesecake ingredients until well combined.
  5. Pour onto cooled crust and bake at 330 for 60 minutes.
  6. Remove from oven and let cool on countertop for 30 minutes.
  7. Refrigerate overnight.
  8. When ready to serve, remove from pan and place on serving tray.
  9. Top with topping ingredients.
  10. Enjoy!

No Sugar Baker’s Makeshift Sweetened Condensed Milk

Ingredients:

1 C. Purecane Confectioners Sweetener or 1 C. Purecane Granular Sweetener

24 Oz. Heavy Whipping Cream

1 T. Vanilla

6 T. Butter

Easy Directions:

  1. In a SKILLET, bring all ingredients to a rolling boil. Reduce heat and let simmer for 30 minutes.
  2. You must keep stirring during the entire cooking time.
  3. Remove from heat and let cool.
  4. Pour into a jar.
  5. Refrigerate overnight.

Use in your favorite recipes.

 

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