Keto Raspberry Cheesecake with Coconut Crust
Calories 340kcal
Ingredients
- 3 cups dry coconut (unsweetened)
- 1/4 cup erythritol (unsweetened)
- 2 egg whites
- 1/4 cup melted butter (unsweetened)
- 1 teaspoon coconut oil
- 8 ounces cream cheese
- 2 cups erythritol (unsweetened)
- 1 cup heavy cream (unsweetened)
- 6 ounces raspberries
- 3 tablespoons lemon juice
- 6 ounces raspberries
Instructions
- Coconut Crust
- Gently apply the coconut oil to the inside of a springform 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.
Originally posted 2019-02-20 18:14:50.
