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1
For the crust.
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2
Pre-heat oven to 350F.
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3
Combine almond flour, coconut flour, xanthan gum, and salt and mix well with a whisk.
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4
Melt butter and add in the sweetener.
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5
Combine with the dry ingredients using a spatula.
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6
Line an 8 inch casserole dish with parchment paper.
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7
(9x6 (8x8)
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8
Bake for 20-25 minutes until the crust has a light golden brown color.
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9
Let cool in the dish for 10-20 minutes and remove by lifting up parchment paper.
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10
Don't try to take it off the paper yet.
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11
Move to the fridge to continue cooling for about one hour.
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12
It will be ready to handle after that
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13
For cookie dough.
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14
Measure out almond flour and add in a pinch (1/16 of a tsp) of salt and whisk together.
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15
Cream together softened butter, oil, vanilla, and sweetener (if using granulated mix this in with the dry ingredients).
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16
Fold in chocolate chips and let chill for about 10 minutes in the fridge.
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17
On wax paper spoon or pipe out approximately 20-22 dollops of cookie dough
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18
Place in the freezer for 5 minutes and then place in a bowl or baggy to chill in the fridge until your no bake cheesecake filling is ready
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19
For no bake cheesecake.
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20
Whip 4 oz of heavy cream and 1/4 cup sugar equivalent with an electric mixer on high.
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21
(you can add a pinch of xanthan gum to the cream and it will whip right up!)
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22
Combine 1/4 cup sugar equivalent with softened cream cheese and vanilla extract until very smooth.
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23
Fold the whipped cream and cream cheese together until full combined.
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24
Fold in cookie dough pieces and spread on to the crust in a big mound.Let chill for at least an hour
