Maple Cheesecakes with Pecan Crust (grain-free, gluten-free, whole grain, traditional options)

INGREDIENTS

3/4 cup

+ 3 tablespoons (94 grams) almond flour

3/4 cup

pecans

1 tbsp

coconut flour

3 tbsp

unsalted butter

3 tbsp

very packed coconut sugar or brown sugar

1 1/2 tsp

ground cinnamon

1/8 tsp

salt

1 lb

or two 8-ounce packages) cream cheese, room temperature2

2/3 cup

maple syrup (I recommend Grade A Dark Color, formerly Grade B, like this or this for the most maple taste)

2 tsp

vanilla extract (instead of all vanilla extract, you could also use 1/4-1/2 teaspoon maple extract, if desired)

salt

large eggs (50 grams each, out of shell), room temperature

1/2 cup

whipping cream (beaten until stiff peaks form)

about 1/3 batch of healthier maple candied walnuts but made with pecans