Title : Raspberry Cheesecake with Coconut Crust : Low Carb Recipe
link : Raspberry Cheesecake with Coconut Crust : Low Carb Recipe
Raspberry Cheesecake with Coconut Crust : Low Carb Recipe
This Raspberry Cheesecake with Coconut Macaroon Crust is a great centre piece and is very easy to make too. There is nothing better than a keto (low carb) cheesecake recipe that looks like you made an effort, but in reality, did not break you out in a sweat ...
Serves Twelve
Crust
3 cups (180g) desiccated coconut unsweetened
¼ cup (54g) erythritol (or other granular sweetener)
2 egg whites
¼ cup (57g) melted butter, unsalted
1 teaspoon (5g) coconut oil
Filling
3 x 8oz (670g) cream cheese
2 cup (108g) erythritol (or other granular sweetener)
1 cup (120g) whipping/heavy (double) cream
6oz (165g) raspberries
zest of 1 lemon
3 tablespoons lemon juice
Topping (optional)
6oz Raspberries
Instructions
Coconut Crust
Gently apply the coconut oil to the inside of a spring-form cake tin. Line the bottom with parchment paper.
Preheat the oven to 180C/350F degrees.
In a bowl, mix the desiccated coconut, butter, egg whites and sweetener together.
Spoon the mixture into the cake tin and with clean wet hands, press the coconut mixture around the sides and bottom until the whole tin is covered.
Bake for 20 to 25 minutes until slightly golden and firm.
Remove from the oven and allow to cool.
Filling
In a bowl beat the cream cheese until soft.
Add the sweetener, lemon zest and juice
In another bowl whip the cream into stiff peaks, then fold into the cream cheese mixture.
Add the raspberries and gently stir, being careful not to break them up too much.
Spoon the filling into the coconut case and place in the fridge to chill for at least 4 hours or overnight.
Decorate with raspberries, slice, eat and enjoy!
Preheat the oven to 180C/350F degrees.
In a bowl, mix the desiccated coconut, butter, egg whites and sweetener together.
Spoon the mixture into the cake tin and with clean wet hands, press the coconut mixture around the sides and bottom until the whole tin is covered.
Bake for 20 to 25 minutes until slightly golden and firm.
Remove from the oven and allow to cool.
Filling
In a bowl beat the cream cheese until soft.
Add the sweetener, lemon zest and juice
In another bowl whip the cream into stiff peaks, then fold into the cream cheese mixture.
Add the raspberries and gently stir, being careful not to break them up too much.
Spoon the filling into the coconut case and place in the fridge to chill for at least 4 hours or overnight.
Decorate with raspberries, slice, eat and enjoy!
For help with weight/measurement conversion see here
Nutrition
Serving Size: 1/12 cake
Calories: 318
Fat: 31g
Carbohydrates: 4g net
Fibre: 4gProtein: 5g
Recipe and more can be seen on I Breathe ...I'm Hungry blog here
This recipe suggestion also featured on Low Carb Dietitian Blog
A variety of recipe ideas are within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
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