This low carb, vegan cheesecake has NO:
- sugar or artificial sweeteners
- dairy/butter/cream cheese
- gluten or grains
- soy or legumes
So what IS in it?
Look at all the layers upon layers of deliciousness <3 I stare at it and swoon, lol –especially knowing it’s low carb (since I’m taking a break from sweeteners right now.) I love that I don’t have to give up desserts while being on a restricted diet.
I did a quick calculation on MyFitnessPal and each slice is about 8g net carbs and 6g of protein! Nice!
Low carb, but not low flavor
So much cinnamon flavor in the smooth creamy cake, but I think the topping is probably the best part! What I love about snickerdoodles is the cinnamon sugar coating. But since there’s no sugar in this recipe, I made a crispy streusel, and oh.my.word. Yummy!
This cheesecake has an extra smooth texture. Much smoother than my other cheesecakes because it has lots of creamy coconut milk. It almost tastes like ice cream!
In fact, if you pop your slice into the freezer for about 20 minutes, it definitely turns into an ice cream cake! SO GOOD. Do it!!No baking? #winning. The hardest part is waiting for it to set! And bonus: you get to lick your food processor and spatulas clean, lol! Don’t pretend you don’t! I know I do! 😉
What’s your favorite type of cookie? Let me know and I may just use it as inspiration for my next pretty pie! =D