Ingredients
Crust:
- 1 cup almond flour
- 1 cup coconut flour
- 1/2 cup + 1 tablespoon Splenda
- 1/2 cup coconut oil chilled
Filling:
- 20 ounces fat-free cream cheese
- 1 1/4 cups Splenda
- 2 eggs
- 3/4 teaspoon vanilla extract
- 12 pieces mini Almond Joy bars
Topping:
- 1/2 cup unsweetened coconut flakes
- 1 tablespoon Splenda
Instructions
- Preheat oven to 350°F and line a 9x7-inch pan with parchment paper or tinfoil.
- In a medium-sized bowl, combine the almond flour, coconut flour, and Splenda.
- Cut in the chilled coconut oil with your fingers or a pastry blender, until the mixture resembles small peas and all of the flour has been mixed in.
- Press the crust into the pan evenly, and bake for 15 minutes, until golden.
- While the crust bakes, cream together the fat-free cream cheese and Splenda, until light and airy.
- Add in the eggs and vanilla, and beat until well blended.
- Chop up the Almond Joy bars, and stir them into the cheesecake mixture.
- Pour the cheesecake filling on top of your warm, baked crust, and spread it out evenly. Be careful not to spread it too hard that it causes your crust to lift.
- Mix the unsweetened coconut flakes with 1 tablespoon of Splenda and sprinkle on top of the bars.
- Bake for 30-32 minutes, until the sides have become golden brown and the cheesecake feels set.
- Let cool, and then refrigerate for at least 4 hours to overnight before slicing.