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Sugar Free Banana Muffins With Sour Cream

Sugar Free Banana Muffins With Sour Cream

Gluten Free Coconut Flour Bread

Gluten Free Coconut Flour Bread

Low Carb Chocolate Coconut Milk Pudding

Low Carb Chocolate Coconut Milk Pudding

Gluten Free Low Carb Coconut Flour Brownies

Gluten Free Low Carb Coconut Flour Brownies

Thick Gluten Free Dairy Free “Cheesecake”

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If you’re watching your dairy intake, then you can still enjoy a thick slice of gluten free dairy free cheesecake! Made using coconut milk and almond milk in place of cream cheese.
Thick Gluten Free Dairy Free Cheesecake

Gluten Free Dairy Free Cheesecake

I’ve had this idea on my mind for some time now to try and create a basic gluten free dairy free cheesecake. Mostly because I’m interested in reducing the dairy in my diet. And even though the cheesecake pictured is chocolate, you can still use dairy free cocoa for a truly dairy free chocolate cheesecake.

Just substitute some of my ingredients for dairy free semi-sweet or dark chocolate. Enjoy Life is one dairy free chocolate brand to check out. Or, you can read this handy guide from Go Dairy Free on how to substitute chocolate

To substitute the cream cheese, I decided to try my hand at using coconut milk. Coconut milk has just as many benefits as using coconut oil. Plus, it’s very versatile in the kitchen to replace any dairy products.

To cut down on the calories a bit, I also decided to add a cup of unsweetened vanilla almond milk. I was a little worried that the cheesecake might end up a bit watered down. But to my surprise, it didn’t seem to be an issue.

Thick Gluten Free Dairy Free Cheesecake

Ironically, as I went to buy my ingredients, I ended up finding some new products to use for this recipe. One of them is a vanilla bean paste and the other is cream cheese emulsion. The vanilla bean paste is stronger than using vanilla extract, which I felt would benefit this dairy free cheesecake.

And the cream cheese emulsion would help increase the taste of the coconut milk. The goal I had in mind was to get this as close to cheesecake as possible. And, the emulsion is stronger than extract and the flavor won’t “bake out.”

For the crust, I used my Coconut Flour Pie Crust and added Hershey’s Dark Cocoa powder. Although in the future, I think this is best without the crust. If you do end up making this with the crust, then I actually suggest you double the recipe.

The crust just ended up being really thin. And, personally I think the recipe is just as good without it. So I’ll post the nutrition facts without the crust.

Thick Gluten Free Dairy Free Cheesecake

To get the final results to hold like cheesecake, I used two packets of Knox Gelatin to hold everything together. If you decide to reduce the recipe, then you will need at least one packet per two cups of liquid.

And, this recipe isn’t super sweet. You can choose to increase the Swerve sweeterner or add a little bit of stevia. Either way, there is still room to play around with the sweetness.

Now I did add a little bit of blackstrap molasses to increase the flavor. Plus, it also adds a hint of a brown sugar taste. But if you like, you can omit this ingredient without it much affecting the recipe.

Thick Gluten Free Dairy Free Cheesecake

4.3 from 4 reviews
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Thick Gluten Free Dairy Free "Cheesecake"
Author: Lisa Pfeffer
Recipe type: Dessert
Cuisine: American
Prep time:  15 mins
Cook time:  15 mins
Total time:  30 mins
 
A thick basic gluten free dairy free cheesecake recipe that can be easily adapted to other recipes.
Ingredients
  • 2 15oz cans of coconut milk
  • 1 cup unsweetened almond milk
  • 1½ cup Swerve sweetener (or other granular sweetener)
  • 3 eggs
  • 1 block unsweetened baking chocolate (14 grams)
  • 2 tbsp Hershey's Dark Cocoa
  • 1 tbsp cream cheese bakery emulsion
  • 2 tsp Madagascar vanilla bean paste
  • ¼ tsp ground cinnamon
  • 1 tbsp organic blackstrap molasses
  • 2 packets Knox gelatin
Instructions
  1. Using a large saucing pan, turn on the heat to low.
  2. Add the two cans of coconut milk and whisk until smooth.
  3. Add the rest of the ingredients, except the gelatin, and whisk until smooth.
  4. After about 10 minutes, slowly whisk in the gelatin.
  5. Continue to whisk for 5 minutes making sure it doesn't bubble.
  6. Slowly add the batter into a springform pan.
  7. Place in the fridge for 3-5 hours, or until fully cooled.
3.5.3208

NUTRITION:

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by Lisa 7 Comments

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  1. Nadine DeBlock says

    November 1, 2016 at 9:59 am

    Thank you for running the November 2016 contest.

    Reply
  2. Jaime Hardwick says

    November 2, 2016 at 10:38 am

    I am going to have to try this. It looks yummy

    Reply
  3. Joann says

    November 4, 2016 at 4:00 pm

    Thank you for the give away opportunity!

    Reply
  4. AngieP. says

    November 7, 2016 at 6:58 pm

    I just found this site and can’t wait to explore!

    Reply
  5. Cheryl says

    November 8, 2016 at 2:36 am

    Thank you for this contest, I would love to win and try out all these great products for helping me with my low carb life style!

    Reply
  6. Laurie S. says

    November 8, 2016 at 3:45 am

    This recipe I’ve got to try. Thank you!

    Reply
  7. Rose says

    November 25, 2016 at 8:30 pm

    New here can’t wait to look at this blog

    Reply

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