A coconut raspberry cheesecake that is low carb and gluten free. I love the flavour combination of coconut and raspberry so thought it's time I put it in cheesecake form.
Rather than have a big solid cheesecake, I baked mini ones in a mini muffin pan. Great for a packed lunch or a good way to ration the cheesecake rather than cutting a slice that is larger than your hand span! Okay, that's probably just me and the Chief Taster...
I used walnuts along with almond flour, but you could mix any other nuts into the crust. Pecan might be good too. I wanted the base to have an extra crunch. The Chief Taster still sighs and hankers for the days of when I used to use crushed ginger biscuits to make a cheesecake base. Those days are a distant memory and will remain there. He's probably got a photo album of cheesecakes in the past. Explains the quiet sobbing behind closed doors. 😉
Coconut goes very well with raspberries. The smooth with the sharp seems to balance each other.
OTHER KETO CHEESECAKE RECIPES TO TRY
Raspberry Cheesecake with Hazelnut Crust
Mint Chocolate Chip Cheesecake
Coconut Raspberry Mini Cheesecake
Ingredients
Base
- ¾ cups walnuts ground
- ½ cup almond flour
- 3 tablespoons butter, unsalted melted
- 1 teaspoon stevia
- ¼ teaspoon mixed spice
Filling
- 16 oz Cream cheese, packets
- ½ cup desiccated coconut unsweetened
- 2 eggs
- ½ cup coconut milk
- ¼ cup erythritol or sugar substitute
- 1 teaspoon vanilla extract
- ¼ cup raspberries lightly crushed
Instructions
- Preheat the oven to 180C/350F degrees.
- Lightly oil a mini muffin tray.
- Put the coconut milk and coconut in a bowl and let sit for 10 minutes.
- Mix the dry base ingredients together. Add the butter and combine well.
- Place in the bottom of the muffin tin and press down into each cup.
- Put the tray into the fridge for 15 minutes.
- Beat the cream cheese until smooth. Add the coconut mixture and blend well.
- Add the eggs and mix until smooth.
- Add the vanilla essence and erythritol and blend.
- Place the mixture into the muffin tins.
- Swirl the crushed raspberries into the topping. Use a small spoon or a knife to blend gently.
- Bake for 25-30 minutes until firm.
- Cool for an hour and then chill in the fridge for 1 hour.
- Eat and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Marla
Angela, I can't wait to try this recipe! I am going to try toasted Pecans for my base. I do have a question - what is mixed spice? Something like Allspice?
Angela Coleby
Love the idea of toasted pecans! Mixed spice is something we use in the Caribbean with cakes. It's a bit like all spice. Add what spice you would enjoy or just leave it out. Hope you enjoy it!
Klynt
I have to admit that I was a little hesitant trying this recipe as I love carbs, but I had a gathering of 14 men tonight and a few are doing the keto thing and one is allergic to gluten. I was tired of providing the usual veggie platter so I searched for something that everyone would like. This looked amazing so I figured I have nothing to lose. Well they turned out really nice. Made a batch with the raspberries and another with blueberries. Both were well received indeed! I’d like to take credit for it but i really can’t. I followed the recipe to the letter (which I don’t think I have ever done in my life), and they turned out fantastic! A few of them begged me for the recipe. I’ll think about it. Lol! ?
Thank you so much for this recipe! Will be making this for my family gathering next week! Maybe next time I’ll do one batch with strawberry and one with chocolate chips. ?
Angela Coleby
You've made my morning with this lovely review! I love the idea of strawberry and chocolate chips too! Send photos next time! 😉