Description
A delicious low-carb cheesecake made with coconut that fits perfectly into a keto diet.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup unsweetened shredded coconut
- 1/3 cup erythritol or other sugar substitute
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- ½ cup coconut cream
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, shredded coconut, erythritol, and melted butter to form the crust.
- Press the mixture into the bottom of a springform pan and bake for about 10 minutes.
- In another bowl, beat together cream cheese, coconut cream, eggs, vanilla extract, and coconut extract until smooth.
- Pour the mixture over the baked crust and bake for an additional 30-35 minutes.
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours before serving.
- Garnish with additional shredded coconut if desired.
Notes
- This cheesecake is best served cold.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 2g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg