Keto Raspberry Cheesecake with Coconut Crust

Keto Raspberry Cheesecake with Coconut Crust

Ingredients

• 3 cup dry coconut ((unsweetened))
• 1/4 cup erythritol ((unsweetened))
• 2 egg whites
• 1/4 cup melted butter ((unsweetened))
• 1 tsp coconut oil
• 8 oz cream cheese
• 1 cup heavy cream ((unsweetened))
• 6 oz raspberries
• 3 tbsp lemon juice

Instructions

1. Coconut Crust
2. Gently apply the coconut oil to the inside of a springform cake tin.
3. Line the bottom with parchment paper.
4. Preheat the oven to 180C/350F degrees.
5. In a bowl, mix the desiccated coconut, butter, egg whites and sweetener together.
6. 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.
7. Bake for 20 to 25 minutes until slightly golden and firm.
8. Remove from the oven and allow to cool.
9. Filling
10. In a bowl beat the cream cheese until soft.
11. Add the sweetener, lemon zest and juice In another bowl whip the cream into stiff peaks, then fold into the cream cheese mixture.
12. Add the raspberries and gently stir, being careful not to break them up too much.
13. Spoon the filling into the coconut case and place in the fridge to chill for at least 4 hours or overnight.