prepare the dough: Stir in almond flour, coconut, and melted butter.
Use a greased 20cm pan
Bake in the oven on medium heat (180C/300F) for about 10 minutes
(Preferably in blind baking)
In a bowl, whisk the egg whites with 1/2 cup of sugar substitute.
In a separate bowl, mix the cheese and sour cream with half of the remaining sugar.
Add the yolks and vanilla extract.
Fold the cheese into the whipped white-eggs.
(You can add the whole eggs instead of separating them)
Spread the cheese mixture on top of the crust
Return to the oven
Fill the oven mold with water (Bain-Maire) and bake the cake for about an hour and a half
1/2 cup almond flour
1/2 cup coconut flour
1/4 cup of natural coconut
80 cc of butter
3 large eggs
1 cup sugar substitute
500 gr cream cheese
250 ML Sour cream
Sugar Dust Swerve Confectioners