Description
These delightful Low-Carb Pineapple Coconut Cheesecake Minis are perfect for a sweet treat without the carbs, topped with fresh raspberries for a burst of flavor.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup melted coconut oil
- 3 tablespoons erythritol sweetener
- 1/2 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/2 cup unsweetened coconut cream
- 1/2 cup crushed pineapple, drained
- 1/4 cup coconut flakes
- 1/4 cup raspberries for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, melted coconut oil, and erythritol until combined.
- Press the mixture into the bottom of mini cheesecake molds.
- In another bowl, beat the cream cheese, coconut cream, vanilla extract, and crushed pineapple until smooth.
- Spoon the cream cheese mixture over the crust in the molds.
- Bake for 20-25 minutes, or until set.
- Let cool, then refrigerate for at least 2 hours.
- Top with coconut flakes and raspberries before serving.
Notes
- These cheesecake minis can be made ahead of time and stored in the refrigerator.
- Use fresh or frozen raspberries for topping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg