Cover the bottom of an 8- inch cake tin with silver foil, ensuring that it comes up to the sides too. You don’t want any water to get into the tin when baking it! (I used a square tin but you could use a circular one).
In a bowl, mix the almond flour, coconut flour, butter, erythritol and salt together until blended. Almost like breadcrumbs.
Press this mixture down into the cake tin. Smooth out evenly and bake for 15-20 minutes until golden.
Cool and place in the fridge.
Beat the cream cheese in a bowl using an electric mixer or whisk until smooth and fluffy.
Add the erythritol and beat until smooth.
Add the eggs, one at a time, making sure the mixture is smooth.
Add the vanilla, salt, coconut cream and heavy cream. Whisk until smooth.
Pour the filling into the cake tin on top of the base.
Place the cake tin into a large baking pan and fill with hot water so it comes up to about 2/3rds of the side of the cake tin.
Bake for an hour and 20 minutes until the cheesecake is firm to the touch.
Cool in the oven with the door slightly open to avoid cracking. Then chill overnight (will power IS required here!)
Remove from the tin, decorate, eat and enjoy!
Makes 9 squaresNutritional Info per Square: 369 Calories, 34.6g Fat, 9.1g Protein, 8g Total Carbs, 3g Fibre, 5g Net CarbsAny nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information