keto raspberry cheesecake with coconut crust
INGREDIENTS
Crust
Filling
Topping (optional)
INSTRUCTIONS
Crust
- ¼ cup (57g) melted butter, unsalted
- 1 teaspoon (5g) coconut oil
- 3 cups (180g) desiccated coconut unsweetened
- ¼ cup (54g) erythritol (or other granular sweetener)
- 2 egg whites
Filling
- 3 x 8oz (670g) cream cheese
- 1/2 cup (108g) erythritol (or other granular sweetener)
- 1 cup (120g) whipping/heavy cream
- 6oz (165g) raspberries
- zest of 1 lemon
- 3 tablespoons lemon juice
Topping (optional)
- 6oz Raspberries
INSTRUCTIONS
- 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.
- Source Blog>>https://www.ibreatheimhungry.com/no-bake-keto-raspberry-cheesecake-low-carb/