Coconut Raspberry Mini Cheesecake
Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling time: 1 hour
Total Time: 2 hours
Servings: 12 Mini Cheesecakes
Mini coconut raspberry cheesecake are a tasty low carb treat.
- 3/4 cups walnuts ground
- 1/2 cup almond flour
- 3 tablespoons butter, unsalted melted
- 1 teaspoon stevia
- 1/4 teaspoon mixed spice
- 16 oz Cream cheese, packets
- 1/2 cup desiccated coconut unsweetened
- 2 eggs
- 1/2 cup coconut milk
- 1/4 cup erythritol or sugar substitute
- 1 teaspoon vanilla extract
- 1/4 cup raspberries lightly crushed
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!
The net carb will be the total carb count minus the fibre count. Carb count excludes sugar alcohols
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 245kcal | Carbohydrates: 4g | Protein: 6g | Fat: 24g | Fiber: 2g