Directions

Cheesecake Directions

1. Preheat oven to 325°

2. Place parchment paper in a 6" inch cake pan and spray with non-stick cooking spray.

3. Mix all ingredients into a bowl.

4. Pour batter into the cake pan.

5. Bake for 30 mins.

6. Reduce heat to 200° and bake for another 60 mins.

7. Refrigerate for a minimum of 3 hours.

8. Cut into 8 slices.

Pie Crust Directions

1. Lightly toast almond flour in a dry skillet or pan over medium heat, until full golden and fragrant (2-4 mins.). Make sure you’re stirring frequently to ensure it’s EVENLY golden and tasteful.

2. Transfer toasted almond flour to a bowl. Mix in allulose sweetener, cinnamon and salt.

3. Add in butter and mix until it’s thoroughly combined.

4. Transfer to baking dish (8 in - 9 in) and press to form crust.

5. Refrigerate for about a half hour.

6. Add cheesecake filling once you have about 10-18 minutes left in it’s own bake. Bake cheesecake filling and crust for 10-18 minutes at 350°.