This is the tastiest low-carb cheesecake! You can customize the flavor of this cheesecake by adding your favorite toppings. This low-carb cheesecake is on the lighter side. It's gluten-free, has no added sugar, and grain-free.
Preheat oven to 325-degrees.
In a large mixing bowl, sift the almond flour, baking powder, salt, and monk fruit together.
Whisk the eggs. Mix the coconut oil and eggs into the mixing bowl with the almond flour ingredients.
Add the mixture into a 9 x 15 baking dish and use your fingers to press down the crust evenly.
You can also use two standard pie pans for this cheesecake.
Bake the crust for 22-minutes.
Use an electric mixer to mix the eggs, cream cheese, salt, monk fruit, and vanilla. Beat on a low speed until there are no more cream cheese clumps.
Pour the mixture on top of the baked crust. Spread evening, and bake at 325 for 45-minutes.
If the edges start to brown, remove the cheesecake.
Let the cheesecake cool in the fridge for an hour or two. I placed it in the freezer for about 20-minutes to speed up the process.
Slice into 15 bars (or 8 pieces if using a pie pan)
Store in the refrigerator!
3.5 grams of carbs per bar!