Keto Toasted Coconut Cheesecake

So let's be honest, who DOESN'T like a good Keto Dessert!? I use them sparingly but when I do make them, my lord they are so tasty.





Keto Cheesecakes are no different, this recipe has the same texture, and in my opinion better flavor than the traditional dessert. I remember the first time I watched my mom bake a cheesecake and thinking to myself there is no way that much sugar can be good for you. I also thought to myself, well no wonder why people love cheesecake so much with all that darn sugar in there!





I was on a mission to create a recipe where I can not only cut down the sugar, but also cut back on the cream cheese. Honestly, I love cream cheese but in my opinion dairy should be consumed in limited quantities.





I will also add some links to a few ingredients that I used that are unique to this recipe.





Ingredients

CRUST:

1 1/2 cups almond flour

1 teaspoon cinnamon

1 tsp MCT powder

1 tsp Xanthan gum

2 tbs vanilla protein powder

2 tablespoons powdered low-carb sweetener

1/2 cup butter melted

1 tsp vanilla extract


FILLING:

24 oz cream cheese

2/4 cup powdered low-carb sweetener

1/2 can coconut cream or heavy cream

3 large eggs

1 teaspoon vanilla extract


TOPPING:

1 cup coconut flakes

1 tsp cinnamon

1 tsp powdered low-carb sweetener


Things needed for recipe

Spring Form Pan

Mixing bowls

Mixer


Instructions


  1. In a medium size bowl mix together the ingredients for the crust. Lightly grease the pan, and press the crust ingredients into the bottom of the spring form pan. You can wet your hands to prevent sticking. Once the crust is completely flat, place in the fridge while preparing the filling.

  2. In a large bowl, mix all of the ingredients for the filling together with the hand blender. Mix until smooth.

  3. Pre-heat oven to 350 degrees. Take the spring form pan out of the fridge. Gently pour the filling onto the crust.

  4. Bake the cheesecake at 350 degrees for about 15-20 minutes. Reduce the heat to 250°F and bake for another 60-85 minutes, checking every so often.

  5. Once the cheesecake has a jiggly texture and a toothpick comes out clean, allow the cheesecake to cool completely in the refrigerator. Run knife along edge of cake and remove spring form side.

  6. For topping, you can either use the coconut flakes as is or you can bake them. To bake, pre-heat oven at about 300 degrees, put coconut flakes on a baking sheet, toss in powdered sugar and cinnamon. Bake for 6-8 minutes, stir around halfway through. Cool, and top on cheesecake.

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