Per request I did a demo on Low Carb Coconut Flour Crust this morning. (Watch the video below.) Coconut flour is preferred over almond flour for baked goods. (Think about how many almonds it would take to make a cup of almond flour!?) A lot! A little too much of a good thing. Coconut flour is made from the meat of coconuts! It's high in good fats and fiber, is low carb and gluten free.
Prep: Refrigerate 2 cans of full-fat coconut milk overnight. One will be used for the filling and the other will be used for the topping. Soak your raw cashews for 2 hours in filtered water, then rinse them well.
Step 1 Crust: Process
Mix all ingredients in your food processor with an S blade until dough ball forms. Using your fingers, press a layer of the dough into the bottoms of your mini springform pans. It should be approximately 1/8-inch thick. Bake your crusts for 8 minutes, take them out of the oven, and let them cool completely. They can be put in the freezer to quicken the process.
Step 2 Filling: Process
Flip over the refrigerated can of coconut milk and pour out the liquid. Scoop the cream into your food processor with an S blade and mix in the remaining ingredients until creamy. Scoop the mixture into your crusts. Set in your fridge.
Step 3 Topping: Process
Flip over the refrigerated can of coconut milk, drain the liquid, and scoop out the cream. With an electric hand mixer, blend all ingredients until fluffy. Scoop your topping onto your “cheese” cakes and set in the fridge for 3-4 hours or until firm.