1 ½ cups almond flour
3 tbsp melted coconut oil
2 cups Greek yogurt
½ cup coconut cream
¼ cup honey or maple syrup
1 tsp vanilla extract
2 tbsp cornstarch
Preheat oven to 163°C. Combine almond flour and coconut oil until it turns crumbly. Press it into the bottom of a springform pan and bake for 8 minutes.
Whisk Greek yogurt, coconut cream, honey or maple syrup, vanilla, and cornstarch until smooth.
Pour filling into prepared crust and bake for 35-40 minutes. See if edges are set and slightly giggly then remove from oven.
Freeze the cake for at least 4 hours or overnight. Slice it up to serve.