Ingredients:

3/4 cup coconut flour (crust)

1/2 cup salted butter (crust)

1 tbsp Monkfruit or erythritol sweetener (crust)

1 tbsp unsweetened cocoa powder (crust)

16 ounces cream cheese, softened to room temperature (cheesecake)

1/2 cup Monkfruit or erythritol sweetner (cheesecake)

1/2 cup heavy whipping cream (cheesecake)

3 large eggs, room temperature (cheesecake)

1 tbsp unsweetened cocoa powder (cheesecake)

1 tsp instant coffee optional (cheesecake)

1/2 tsp vanilla extract opt for the good stuff and use pure vanilla extract (cheesecake)

Directions:

1. Combine all base ingredients in a large mixing bowl. Firmly press the base mixture evenly in the bottom and about 1 inch up the sides of a lined 9” springform pan. Bake at 350(180C) degrees for 10. Set aside to cool completely. Lower oven temperature to 300F(150C).

2. Beat cream cheese at medium speed with a handheld or stand mixer until creamy. Add the cream and sweetener, mix well to combine.

3. Add eggs, one at a time, making sure to mix well after each egg. Mix in the cocoa powder, vanilla and the instant coffee (if using), pour the batter into the prepared crust.

4. Place the pan into a large roasting pan, place it on the rack of the oven and add water to the pan to a depth of about 1 inch.

5. Bake at 300F (150C) degrees for 60 minutes. The outer edges of the cheesecake will be set but the center of the cheesecake will be a slightly jiggly and not completely set. Turn the oven off the oven and let the cheesecake sit in the oven for an additional 30 minutes.

6. Remove the pan from the water bath. Cool completely on a wire rack, cover and chill at least 8 hours or overnight.

7. Carefully remove the sides of the springform pan and transfer cheesecake onto a serving platter. Garnish each slice with whipped cream and a slice of strawberry if desired.

Bon Appetit!