Ingredients
Scale
- 1 egg
- 1 tsp vanilla
- 1 tsp almond extract
- 4 Tbsp melted coconut oil
- ¾ cup coconut sugar
- 2 cups almond flour
- ¼ cup tapioca flour
- ½ tsp baking soda
- 1 Tbsp red and green sprinkles
- 1 cup white chocolate chips
- 16 oz dairy-free cream cheese
- ⅓ cup coconut sugar
- 1 tsp peppermint extract
- Whipped coconut cream for topping
- Candy canes for decoration
Instructions
- Preheat oven to 350°F.
- In a bowl, mix egg, vanilla, almond extract, melted coconut oil, and coconut sugar until combined.
- Fold in almond flour, tapioca flour, and baking soda until you achieve a soft dough.
- Press the dough into a greased 9-inch springform pan and bake for 20-24 minutes until golden.
- Melt white chocolate over low heat; set aside to cool.
- Beat together softened cream cheese, coconut sugar, and peppermint extract until creamy.
- Mix in melted white chocolate until combined; pour into cooled crust.
- Chill in the fridge for at least 6 hours or overnight before serving.
- Decorate with whipped coconut cream and crushed candy canes.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg