Sweetened with coconut sugar and agave and with an almond flour crust, try this lightened up twist on a classic dessert. Gluten free and no messing with a spring form pan!
Ingredients
For the Crust
1 Cup Almond Flour
2 Tablespoons + 1 Teaspoon Coconut Sugar
3 Tablespoons Unsalted Butter, Melted
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt
For the Filling
1 Cup Heavy Whipping Cream
4 Oz Cream Cheese, room temperature
2 Tablespoons Agave Nectar
2 Teaspoons good quality Mexican Vanilla
Fresh Berries or shaved chocolate for garnish (optional)
Instructions
Mix together all the crust ingredients in a bowl.
Divide evenly among four (5-ounce) ramekins. Using your hands, press mixture along bottom and up sides to form a crust. Set aside.
In a medium mixing bowl, using an electric mixer, beat the cream until it forms stiff peaks, set aside.
Clean beaters.
In another medium mixing bowl, beat the cream cheese with agave and vanilla until smooth
Using a rubber spatula, slowly fold the whipped cream into the cream cheese mixture.
Divide filling equally among the ramekins.
Optional- garnish with fresh berries or shaved chocolate.