Keto Coconut Cheesecake Recipe Recipe Fo Recipe For Banana
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
KETO NY CHEESECAKE
This is an adaptation of a popular New York cheesecake recipe that I revised for low-carb diets. The crust is a little off because there's really no perfect substitute for graham cracker, but otherwise it tastes just like my favorite NY cheesecake. Enjoy!
Provided by Theresa
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 8h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
- Mix almond meal and butter together in a bowl. Spoon into bottoms of the paper liners; press down to form a flat crust.
- Stir cream cheese and sweetener together in a bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla extract. Spoon into paper liners.
- Bake in the preheated oven until cream cheese mixture is almost set in the middle, 15 to 18 minutes. Be careful not to overcook.
- Let cool at room temperature; refrigerate 8 hours to overnight.
Nutrition Facts : Calories 272.9 calories, Carbohydrate 15.5 g, Cholesterol 111.3 mg, Fat 26.7 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 14.3 g, Sodium 171.4 mg, Sugar 0.5 g
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