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Keto Raspberry Cheesecake with Coconut Crust

This raspberry keto cheesecake is not only delicious and soft, but it is also very easy to make! Fill not roasted and loaded with raspberries and bright lemon flavor! Low carb, Atkins, Gluten-free.



How nice to receive an invitation from Melly to share a recipe with you all! Aside from constantly drooling because of his low-carb recipe and his tempting photos, I'm happy to see him join us, island girls when he moved to Belize because I also live on an island.

I currently live in Aruba but will soon be moving to the British Virgin Islands. We may have beautiful beaches and sunsets, but the source of low-carb ingredients can be a challenge and involve long trips around the island. With a few choice words at a price too!

I created DivaliciousRecipes.com in 2011 when I lived in Dubai and started to follow a healthier, low-carb lifestyle to combat the excess life we ​​experienced. My obsession with cauliflower and coconut flour may require professional help and therapy, but I really enjoy trying to create healthier low-carb recipes as an alternative to junk foods that contain lots of carbohydrates and sugar.

This Raspberry Keto Cheesecake with Coconut Macaroon Crust is a nice middle section and also very easy to make. There's nothing better than a keto cheesecake recipe that looks like you're trying, but in reality, it doesn't make you sweat!

Dried coconut will make the carbohydrate crust low, perfect for this keto cheesecake, also a combination of extraordinary flavors with lemon and raspberry.
I made this raspberry keto cheesecake and blueberries too, but if you don't have strawberry raspberries it will be just as delicious.

Gently apply coconut oil to the inside of the spring shaped cake can. Cover the bottom with parchment paper. Preheat the oven to 180C / 350F degrees. In a bowl, mix dry coconut, butter, egg whites, and sweeteners.

Spoon the mixture into a cake can and with clean wet hands, press the coconut mixture around the sides and bottom until the whole can is closed. Then bake for about 20-25 minutes until golden and firm. Remove from the oven and allow to cool.

For stuffing, shake the cream cheese until soft then stir in the sweetener (I prefer erythritol but will use xylitol if available in stores), lemon zest and juice. In another bowl whip the cream to the stiff top, then fold it into the cream cheese mixture.

Add raspberries and stir gently, being careful not to break them down too much. Spoon the filling into a coconut box and place it in the refrigerator to chill for at least 4 hours or overnight. Carefully remove from the springform can and garnish your keto cheesecake with raspberries - cut, eat and enjoy!

INGREDIENTS
Crust

  • 3 cups s (180g) unsweetened dried coconut
  • ¼ cup (54g) erythritol (or other granular sweeteners)
  • 2 egg whites
  • ¼ cup (57g) melted butter, without salt
  • 1 teaspoon (5g) of coconut oil

content

  • 3 x 8oz cream cheese (670g)
  • 1/2 cup (108g) erythritol (or other granular sweeteners)
  • 1 cup (120g) whip cream / weight
  • 6oz (165g) raspberries
  • 1 lemon rind
  • 3 tablespoons of lemon juice

Topping (optional)

  • 6oz Raspberries


INSTRUCTIONS
Coconut Crust

  1. Gently apply coconut oil to the inside of the spring shaped cake can. Cover the bottom with parchment paper.
  2. Preheat the oven to 180C / 350F degrees.
  3. In a bowl, mix dry coconut, butter, egg whites, and sweeteners.
  4. Spoon the mixture into a cake can and with clean wet hands, press the coconut mixture around the sides and bottom until the whole can is closed.
  5. Bake for 20 to 25 minutes till golden and firm.
  6. Remove from the oven and allow to cool.

Content

  1. Beat cream cheese until soft in a bowl,
  2. Add sweeteners, lemon zest, and juice
  3. In another bowl whip the cream to the stiff top, then fold it into the cream cheese mixture.
  4. Add raspberries and stir gently, being careful not to break them down too much.
  5. Spoon the filling into a coconut box and place it in the refrigerator to chill for at least 4 hours or overnight.
  6. Garnish with raspberries, slice, eat and enjoy!

This recipe is inspired by I breathe I'm hungry

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