This is a traditional cheesecake recipe that I have altered to fit this diet, the actual ingredients are in ( ).
Crumb Crust -I used the chocolate peanut butter cookie dough as my crust
5 – 8oz packs of cream cheese, softened
1 and 3/4 xylitol (sugar)
3 tbsp coconut flout (all purpose flour)
Zest of 1 orange
Zest of 1 lemon
5 large eggs
2 large egg yolks
1/2 tsp vanilla
Preheat oven to 500 degrees F
Beat together cream cheese, sugar, flour, and zests.
Add eggs and yolks 1 at a time, then vanilla while beating at a low speed.
Put springform pan in shallow cookie sheet.
Spread crust evenly into springform pan, slightly raised around edges.
Pour filling into crust.
Bake on middle rack for 12 minutes.
Reduce temperature to 200 degrees F for about 1 hour (until cake is mostly firm).
Cool on rack.
Chill for at least 6 hours.