Spiderweb pie

Spiderweb pie



  • 2/3 cup almond flour 
  • 1/3 cup coconut flour
  • 4 tablespoons melted cocoa
  • 2 tablespoons monk fruit


  • 2 cups ricotta cheese 
  • 450g cream cheese softened
  • 4 eggs 
  • 1 tablespoon vanilla 
  • 3/4 cup monk fruit




  1. Preheat oven to 350.
  2. Mix crust ingredients and press into the bottom of the springform pan. Bake for 12 minutes until edges are golden brown.
  3. In a food processor mix the ricotta cheese until smooth. Add the cream cheese and mix again until combined. Add the eggs, vanilla, and sweetener. Process until smooth.
  4. When the crust is done grease the sides of the pan with a coconut oil. Don't touch it to the crust. This will help the cheesecake release from the pan easier. Pour the cheese mixture on top of the crust.
  5. Put the entire pan into a larger pan. Pour hot water into the larger, outside pan. Bake at 350 for 1 hour 10 minutes or until only the very center of the cheesecake jiggles. 
  6. Leave the cheesecake in the oven with the oven off for at least one hour. Preferable two hours. Refrigerate for at least 4 hours before serving. To serve run a knife around the edges of the pan and then release the spring mechanism to remove the outside of the pan.
  7. Once out of the pan, spread a generous amount of Sarai's Hazelnut Butter to cover the whole cake
  8. Then, ice a spiral of Sarai's Almond Butter and from the inside out, drag the spirals using a toothpick to make spiderwebs. Cut the cake up, and, enjoy!
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.