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November 17, 2012 by Leanne Vogel February 27, 2017
Dairy-free, gluten-free cheesecake made with homemade vegan cream cheese layered between a grain-free base cookie base and a homemade cranberry orange sauce.
Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Vegan, Vegetarian
For the walnut flour – make you own by adding raw walnuts to your food processor and breaking down into a flour. That, or you could try replacing the walnut flour at a one to one ratio with almond flour.
For the coconut nectar – other liquid sweeteners could be used like honey (no longer vegan), raw agave nectar or date syrup.
Will keep for 4 days in the fridge. Can be cut into squares and then frozen for up to 1 month.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.