Indulge in the creamy delight of this coconut-infused cheesecake, crafted especially for coconut enthusiasts and cheesecake aficionados alike. Each bite of this luscious, low-carb dessert promises a fluffy texture that will leave you craving for more. Let’s dive into the recipe and uncover the secrets behind this delectable treat.
Ingredients Needed:
Base:
1.25 cups of Almond flour
¼ cup of Coconut flour
3 tablespoons of Erythritol or any preferred low-carb sweetener
5 tablespoons of Unsalted butter, melted
¼ teaspoon of Salt
Cheesecake:
16 oz of Cream cheese, softened
¾ cup of Erythritol or any preferred low-carb sweetener
1 tablespoon of Vanilla extract
½ teaspoon of Salt
3 Eggs
1 cup of Coconut cream
½ cup of Heavy whipping cream
Note: Variations may occur due to factors like product availability and food preparation techniques. We do not guarantee the accuracy of this information.
KETO COCONUT CHEESECAKE BARS
9
squares20
minutes1
hour20
minutes369
kcal4
hours5
hours40
minutesDelight your taste buds with this simple yet decadent coconut cheesecake, baked to perfection in a water bath for a light and creamy texture. Let’s embark on this culinary journey and create a dessert that will impress your family and friends.
Ingredients
- Base:
1.25 cups Almond flour
¼ cups Coconut flour
3 tablespoons Erythritol or any preferred low-carb sweetener
5 tablespoons Butter, melted
¼ teaspoon Salt
- Cheesecake:
16 oz Cream cheese, softened
¾ cup Erythritol or any preferred low-carb sweetener
1 tablespoon Vanilla extract
½ teaspoon Salt
3 Eggs
1 cup Coconut cream
½ cup Heavy whipping cream
Directions
- Base:
Preheat the oven to 180°C/350°F.
Line the bottom of an 8-inch cake tin with aluminum foil, ensuring it covers the sides as well to prevent water from seeping in during baking.
In a bowl, combine almond flour, coconut flour, melted butter, erythritol, and salt until the mixture resembles breadcrumbs.
Press the mixture evenly into the cake tin and bake for 15-20 minutes until golden brown.
Allow the base to cool and refrigerate it. - Cheesecake:
Using an electric mixer or whisk, beat the softened cream cheese until smooth and fluffy.
Add erythritol and continue beating until well combined.
Gradually add eggs one at a time, ensuring each addition is well incorporated.
Mix in vanilla extract, salt, coconut cream, and heavy whipping cream until smooth.
Pour the cheesecake filling over the cooled base in the cake tin.
Place the cake tin in a larger baking pan and fill the pan with hot water, reaching about ⅔ of the way up the side of the cake tin.
Bake for 1 hour and 20 minutes or until the cheesecake is set.
Allow the cheesecake to cool in the oven with the door slightly ajar to prevent cracking.
Refrigerate the cheesecake overnight for best results.
Remove from the tin, decorate as desired, and savor every delightful bite!
Notes
- Nutritional Info per Square: 369 Calories, 34.6g Fat, 9.1g Protein, 8g Total Carbs, 3g Fiber, 5g Net Carbs.
