keto raspberry cheesecake with coconut crust

INGREDIENTS
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
    keto raspberry cheesecake with coconut crust

INSTRUCTIONS

  1. Gently apply the coconut oil to the inside of a springform cake tin.  Line the bottom with parchment paper.
  2. Preheat the oven to 180C/350F degrees.
  3. In a bowl, mix the desiccated coconut, butter, egg whites and sweetener together.
  4. 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.
  5. Source Blog>>https://www.ibreatheimhungry.com/no-bake-keto-raspberry-cheesecake-low-carb/


Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel