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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 Time
20
minutes
mins
Cook Time
10
minutes
mins
Chilling
1
hour
hr
Total Time
1
hour
hr
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
Individual Cheesecakes
Calories:
311
kcal
Author:
Gerri
Ingredients
Base
1/3
cup
Shredded Coconut
unsweetened
1/4
cup
almond meal
1
tbsp
Erythritol
2
tbsp
Butter
melted
Filling
250
g
Cream Cheese
softened
200
mL
Coconut Cream
2
tbsp
Unsweetened Cocoa Powder
2
tbsp
Erythritol
2
tsp
Coconut Essence
Instructions
Base
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.
Filling
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.
Notes
[nutrition-label]
Nutrition
Serving:
1
cake
|
Calories:
311
kcal
|
Carbohydrates:
6
g
|
Protein:
5
g
|
Fat:
30
g
|
Saturated Fat:
20
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
21
mg
|
Sodium:
125
mg
|
Potassium:
67
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
450
IU
|
Vitamin C:
0.8
mg
|
Calcium:
40
mg
|
Iron:
1.1
mg