Ingredients
Scale
- 1 egg
- 1 tsp vanilla extract
- 4 Tbsp melted coconut oil
- ¾ cup coconut sugar
- 2 cups almond flour
- ½ tsp baking soda
- 1 cup white chocolate chips (dairy-free if needed)
- 16 oz softened cream cheese (dairy-free if needed)
- 1 tsp peppermint extract
- Whipped coconut cream
- Crushed candy canes for decoration
Instructions
- Preheat oven to 350°F (175°C). In a mixing bowl, beat together egg, vanilla extract, melted coconut oil, and coconut sugar until combined.
- Fold in almond flour, baking soda, and red and green sprinkles until mixed. Press into a greased 9-inch springform pan and bake for 20–24 minutes until golden.
- Melt white chocolate until smooth; let cool slightly.
- In another bowl, mix softened cream cheese with coconut sugar and peppermint extract until creamy. Stir in melted white chocolate until well combined.
- Pour filling into cooled crust and chill in the refrigerator for at least 6 hours.
- Once set, top with whipped coconut cream and crushed candy canes before serving.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 315
- Sugar: 18g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg