Lemon & Lime Cheesecake

Base:
� 5 oz almond flour.
� 2 oz butter (melted).
� 2 oz desiccated coconut.
� 2 tsp swerve.
Filling:
� � oz gelatine (powder).
� 18 oz cream cheese.
� 2 tbsp swerve.
� 2 tbsp lemon zest.
� 2 tbsp lime zest.
� 1 tbsp lemon juice.
� 1 tbsp lime juice.
Instructions:
� Mix all base ingredients together until well combined.
� Press into a flan dish and place in the fridge.
� Pour 200ml of boiling water into a bowl and dissolve gelatine.
� Add 200 ml of cold water to the gelatine mixture.
� Whisk in cream cheese, lemon and lime zest and juice and swerve. Whisk until
a smooth mixture is formed.
� Pour onto the chilled base mixture and refrigerate until set.
Nutritional Information: Total servings - 12 Per serving:
Fat: 25g
Carbohydrates: 5g
Protein: 6g
Calories: 253