Measure out and prepare all of the ingredients. Cut and line a springform pan with parchment paper.

In a food processor, add the almonds, coconut oil, and allulose. Pulse to combine well.

In the parchment paper lined springform pan, press the crust mixture into the pan evenly.

Boil water and soak the almonds in the hot, boiling water for 2 hours. Drain, rinse, and pat dry.

In a food processor, blend the almonds until smooth.

Add in the canned coconut milk, coconut oil, allulose, almond extract, and salt. Mix to combine well.

Pour the smoothed mixture on top of the crust in the springform pan. Refrigerate for at least 3 hours or until the cake is firm.

Serve and enjoy!