A delicious, easy-to-make cheesecake with almond flour or coconut flour. Although the waiting time with the cake in the oven and refrigeration makes it a cake that needs to be prepared a day in advance before serving, it’s still worth the investment.
4 separated eggs
3 tablespoons coconut flour, or 6 tablespoons almond flour
250 g cream cheese 5%
1 cup sour cream
1 cup coconut sugar
Preheat oven to 180 degrees.
Whisk the egg whites with half a cup of coconut sugar.
In a separate bowl mix all the other ingredients, including the rest of the sugar.
In folding movements mix the cheese mixture into the egg foam. Be careful not to break the foam.
Grease a round baking pan with oil spray and pour in the mixture.
Bake for 50 minutes, turn off the oven and leave in a closed oven for two hours.
During this time don’t open the oven because the cake will collapse in the center.
Refrigerate and serve cold.