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Keto Blackberry Coconut Cheesecake
Instructions
Directions:
- Crust: Preheat oven to 350°F. In bowl, stir together almond flour, Organic Erythritol, cinnamon and salt; add coconut oil, tossing until well blended. Press firmly into bottom and partway up side of 9-inch springform pan. Bake for 10 to 12 minutes until golden and set. Let cool completely.
- Cheesecake: Reduce heat to 325°F. Using electric mixer, beat cream cheese until smooth. Beat in Erythritol, lime zest and salt until blended. Beat in eggs, one at a time, mixing on low speed after each addition until incorporated. Beat in coconut milk and vanilla until blended. Pour over crust.
- Bake for 55 to 75 minutes or until set but still slightly jiggly in center. Turn off oven; leaving door ajar, let cheesecake cool for 30 minutes. Run knife around rim of cake. Transfer to rack; let cool in pan completely. Cover and refrigerate for at least 6 hours or overnight. Remove cheesecake from pan.
- Whipped Cream Topping: Just before serving, whip cream until soft peaks start to form. Sprinkle Erythritol over top; beat until stiff peaks form.
- Mound whipped cream in center of cheesecake, spreading with back of spoon to create swirls. Garnish with blackberries, coconut and lime zest.
Tips:
- Substitute lemon zest for lime zest.
- Substitute raspberries for blackberries.
Makes 1 Keto Cheesecake
Ingredients
- 1 1/2 cups almond flour
-
1/4 cup Wholesome ZeroSugar Organic Erythritol
- 1/4 tsp ground cinnamon
- Pinch salt
- 1/3 cup coconut oil
- 4 pkg (8 oz each) brick-style plain cream cheese, softened
- 1 cup Wholesome ZeroSugar Organic Erythritol
- 2 tsp lime zest
- Pinch salt
- 4 cage free eggs, at room temperature
- 3/4 cup coconut milk, at room temperature
- 2 tsp vanilla extract
- 1 cup heavy whipping cream
- 3 tbsp Wholesome Organic ZeroSugar Erythritol
- 1 cup blackberries
- 1/3 cup toasted shaved coconut
- 2 tsp lime zest
