Ingredient:
Base
- 20g coconut four
- 40g almond meal
- 40g gluten free oats
- 20g stevia/sweetener of choice
- 50g cottage cheese
- 50g egg whites
- 100mL unsweetened almond milk
- 1 tsp vanilla extract
Filling
- 375g reduced fat cream cheese
- 2 eggs
- 1 cup icing sugar, sifted
Method
- Combine coconut flour, almond meal, oats and stevia in a bowl
- Combine cottage cheese and egg whites, milk and vanilla extract in a food processor until smooth. Add to flour and mix until just combined. Press into a lined cake tin
- Combine all filling ingredients in a electric mixer and beat until smooth and well combined. Pour over base
- cook at 180C for 35-45 mins until slightly golden. Let cool completely before taking out of tin an serving (can be sped up in the fridge or freezer, but best if left on the bench)
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