Dirty Carnivore Cheesecake

I needed some cheesecake, and I think this recipe has taken my heart.
Although I'm not a complete carnivore, I love experimenting. As I don't eat dairy, I must think outside the box and develop alternative ingredients. For me, that's coconut cream.
This may be a bit of a hit-and-miss recipe, and I didn't think it would taste that good! But I was wrong. This cake is delicious and filled with protein and good fats.
I supplemented the base with part almond meal and spelt flour. This combination was much more nourishing than white flour, and it actually tasted delicious!
It would be best if you had some time to cook any cheesecake. Overall, I think it was getting close to hour 2 for this to bake to perfection. Results will vary depending on the oven, etc.
If you love high-protein and low-carb alternatives, please try this cheesecake. It's so easy to make, and you only need a bit more tender, loving cooking time to supply you with a wonderful treat during the week.
For my next experiment, I will try cacao instead of lemon, but at heart, I will always be a lemon-loving dessert person! Perhaps that's the Greek in me!
For those who are also watching their sugar and carb intake for SIBO rehabilitation, you can remove the rice malt and add more stevia. I didn't add a lot, and there were no negative reactions. But do try it out. It will taste just as good with stevia or monk fruit. Check the label in case they have any other hidden sugar culprit.
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Here is the recipe below:
Base:1 cup almond flour1/2 cup spelt flour1/2 cup plant-based butterVanilla stevia to taste1 tsp lemon zest1 tsp vanillaPinch of salt
Cheesecake3 eggs2 cans of coconut cream1 tbsp agar agar2 tbsp almond milk1 tsp monk fruit sweetener1/2 cup rice malt syrupJuice of 1 or 2 lemons - depending on how large
1 tbsp zest of lemonVanilla stevia or monk fruit sweetener to taste