Low Carb Chocolate Coconut Cheesecake
Asked what everybody wanted for our evening meeting snacks, half said cheesecake bombs, the other wanted chocolate fudge. So I compromised, "Chocolate Coconut Cheesecake".. try this out we think you love it, everybody at My Keto Kitchen did.
Prep Time20 mins
Cook Time10 mins
Total Time1 hr 30 mins
Servings: 8 Individual Cheesecakes
Preheat oven to 160C/320F and grease 8 holes of a standard sized muffin tin.
Mix together the shredded coconut, almond meal and erythritol. Add the melted butter and mix well.
Press the mixture into the bases of 8 holes of the muffin tin and bake for 10 minutes until golden brown.
Allow the bases to cool.
Place all the filling ingredients into a bowl and mix on low speed until combined. Mix on medium/high for 3 minutes.
Spoon mix evenly over cooled bases and set in the fridge for 1 hour.
Gently run a knife around the edge of each cheesecake, remove from the tin and enjoy.
Calories: 311kcal | Carbohydrates: 6g | Protein: 5g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 125mg | Potassium: 67mg | Fiber: 3g | Sugar: 2g | Vitamin A: 9% | Vitamin C: 1% | Calcium: 4% | Iron: 6%