Keto Raspberry Cheesecake with Coconut Crust

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4 from 135 votes

Keto Raspberry Cheesecake with Coconut Crust

55 minutes
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.

Nutrition

Calories: 340kcal

Originally posted 2019-02-20 18:14:50.

Article Categories:
Breakfast

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