Gluten Free Dairy Free Carrot Cake Cheesecake PT60M https://img2.cooker-king.com/201907/2019/1028/42/7/863249/300x200x90.jpg This Gluten Free Dairy Free Carrot Cake Cheesecake features a healthy carrot cake bottom and a no-bake, dairy and sugar-free cheesecake topping! Only 150 calories and perfect for Easter! If you aren’t dairy-free, you could totally use “normal” cream cheese and true hip (cool whips natural, not-full-of-weird-stuff’s cousin) and still be able to shovel this cake/cheesecake hybrid into your mouth. 12 servings Ingredients: 3 tbsp. Unsweetened Coconut flakes 1 package dairy-free whipped 1/2 tsp. Vanilla extract 1/2 tsp. Lemon juice 2 tbsp. Swerve sweetener 1 package dairy-free cream cheese, softened 3 tbsp. Pecans 1 cup Grated carrots, lightly packed 1/2 tsp. Vanilla extract 5 tbsp. Swerve Sweetener 2 tbsp. Coconut oil, melted 2 Eggs, at room temperature 1/4 tsp. Nutmeg 1/4 tsp. Salt 1 tsp. Cinnamon 1/4 tsp. Baking powder 1/4 tsp. Baking soda 6 tbsp. Coconut flour sifted

    Gluten Free Dairy Free Carrot Cake Cheesecake

    4.4

    ( By Tracy )

    This Gluten Free Dairy Free Carrot Cake Cheesecake features a healthy carrot cake bottom and a no-bake, dairy and sugar-free cheesecake topping! Only 150 calories and perfect for Easter! If you aren’t dairy-free, you could totally use “normal” cream cheese and true hip (cool whips natural, not-full-of-weird-stuff’s cousin) and still be able to shovel this cake/cheesecake hybrid into your mouth.
    01 Information
    • Grade medium
    • Serving 12 servings
    • Calorie 154 Kcal
    • Prep Time 30 Mins
    • Cook Time 30 Mins
    • Total Time 60 Mins
    02 Ingredients
    • Topping
      • 3 tbsp. Unsweetened Coconut flakes
      • 1 package dairy-free whipped
      • 1/2 tsp. Vanilla extract
      • 1/2 tsp. Lemon juice
      • 2 tbsp. Swerve sweetener
      • 1 package dairy-free cream cheese, softened
    • Cake
      • 3 tbsp. Pecans
      • 1 cup Grated carrots, lightly packed
      • 1/2 tsp. Vanilla extract
      • 5 tbsp. Swerve Sweetener
      • 2 tbsp. Coconut oil, melted
      • 2 Eggs, at room temperature
      • 1/4 tsp. Nutmeg
      • 1/4 tsp. Salt
      • 1 tsp. Cinnamon
      • 1/4 tsp. Baking powder
      • 1/4 tsp. Baking soda
      • 6 tbsp. Coconut flour sifted
    03 Method
    • Step 1
      Preheat your oven to 350 degrees F. In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
    • Step 2
      In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, sweetener and vanilla until light and fluffy.
    • Step 3
      Stir in the coconut flour mixture, and then beat it to make sure that the lumps are completely gone.
    • Step 4
      Stir in the grated carrots and pecans until well mixed. Let stand for 10 minutes so the coconut flour can absorb the moisture. It will be quite thick.
    • Step 5
      Press into the bottom of a 9-inch springform pan, spreading evenly. Bake until a toothpick inserted in center comes out clean, about 20-25 minutes. Slice around the outsides of the cake, just to loosen it from the edges, and then let cool completely.
    • Step 6
      In a large bowl, beat together the softened cream cheese, sweetener, lemon juice and vanilla until soft and fluffy. Gently fold in the dairy-free whipped topping.
    • Step 7
      Pour the cheesecake filling over top of the cooled carrot cake bottom and gently smooth it out evenly.
    • Step 8
      Sprinkle with the coconut flakes, pressing in evenly. Garnish with additional pecans, if desired. Cover and place in the freezer for at least 4 hours, up to overnight.
    • Step 9
      When ready to serve, thaw for 5 minutes or so and then slice and devour!
    04 Author
    Tracy Tracy
    75 Recipes

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