Fruit Cake
For Crust: – 1 cup almond flour – 2 tbsp melted coconut oil – 2 tbsp honey or maple syrup – Pinch of salt For Filling: – 2 cups Greek yogurt (unsweetened) – 1 cup low-fat cream cheese – 2 large eggs – 1/4 cup honey or maple syrup – 1/4 cup lemon juice – Zest of 1 lemon – 1 tsp vanilla extract
Preheat your oven to 325°F (165°C). For the crust, mix almond flour, melted coconut oil, honey, and salt in a bowl until well combined.
Press the crust mixture into the base of a 9-inch springform pan. Bake for 8-10 minutes, then remove and let it cool while preparing the filling.
For the filling, beat the Greek yogurt, cream cheese, eggs, honey, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
Pour the cheesecake filling over the cooled crust, spreading evenly. Tap the pan on the counter to remove any air bubbles.
Bake the cheesecake for 45-50 minutes, or until set around the edges but still slightly jiggly in the center. Turn off the oven and leave the door ajar for 1 hour.
After cooling, chill the cheesecake in the fridge for at least 4 hours or overnight before serving. Garnish with lemon slices or zest if desired. Enjoy!
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