Keto Cheesecake With Coconut Crust Recipes
KETO CHEESECAKE WITH COCONUT CRUST
This no-bake keto coconut cheesecake recipe is for the coconut lovers; it is such a delicious coconut flavoured low-carb cheesecake.
Provided by Radwa
Categories Dessert
Time 2h20m
Number Of Ingredients 11
Steps:
- Put the butter in the microwave for 10-20 seconds or until melted.
- In a bowl, add the coconut, sweetener, melted butter and vanilla extract then mix well using a spatula or your hands.
- Crack the egg over the previous mixture and mix well.
- Grease a 20 cm springform with butter.
- Then, spoon the coconut mixture into the springform, use your hands to press the coconut mixture on the bottom and the sides of the springform.
- Bake at 170 C for 25 minutes.
- Allow it to cool down before adding the filling.
- In a bowl, whip the heavy cream until it becomes thick then set aside.
- In another bowl, add cream cheese, sweetener and vanilla extract then whisk until combined.
- Fold the heavy cream into the cream cheese mixture and mix using a spatula until blended.
- Pour the filling over the crust then refrigerate at least 5 hours or overnight.
- Use the mill or food processor to grind the pistachio then sprinkle over the cheesecake.
- After that, melt the unsweetened chocolate then use it to drizzle the cheesecake.
Nutrition Facts : ServingSize 1 serving, Calories 276 kcal, Carbohydrate 11 g, Protein 3 g, Fat 28 g, SaturatedFat 19 g, Cholesterol 68 mg, Sodium 96 mg, Fiber 3 g, Sugar 2 g
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