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Avocado Cheesecake

Author: Angela Coleby
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Ingredients

Crust

  • 2 tablespoons 5g cocoa powder
  • ¼ cup 56g butter, melted
  • 2 cups 230g hazelnut flour/ground hazelnuts
  • 2 tablespoons 25g erythritol

Cheesecake filling

  • 2 Avocados peeled and stone removed
  • 8 oz 224g cream cheese, softened
  • ½ cup 104g erythritol
  • zest and juice of 2 limes
  • 1 sachet of gelatin
  • 1 cup 226g coconut milk

Instructions

  • Preheat the oven to 180C/350F degrees.
  • Blend the crush ingredients together until the mixture looks like wet breadcrumbs.
  • Line a muffin tin with cases.
  • Press down the base mixture into the cases until firm.
  • Bake for 20 minutes.
  • Remove and cool.
  • Place all of the cheesecake filling ingredients into a blender or food processor and blitz until smooth.
  • Pour into the muffin cases and place in the fridge to set for a couple of hours.
  • Eat and enjoy!

Notes

Made 12 cheesecakes.
Nutritional Info per cheesecake – 284 Calories, 27g Fat, 5g Protein, 8g Total Carbs, 4g Total Fibre, 4g Net Carbs