We did a poll around the My Keto Kitchen team and asked what everyone wanted to eat at our weekly meeting. They had a choice between Keto Cheesecake Fat Bombs and Chocolate Fudge Fat Bombs. The vote was a tie. Chef Gerri compromised and came up with these Low Carb Chocolate Coconut Cheesecakes.
They are truly delicious. We don’t post anything here unless it passes the taste test, for which consuming the entire batch is our benchmark. And that we did 🙂
Low Carb Chocolate Coconut Cheesecakes Ingredients
- For the Keto Cheesecake Base
- 1/3 cup of Unsweetened Shredded Coconut
- 1/4 cup of Almond Meal
- 1 tablespoon of Erythritol
- 1 tablespoon of Unsalted Butter
- For the Low Carb Chocolate Coconut Cheesecake Filling
- 8.8oz of Cream Cheese
- 6.7 fluid ounces of Coconut Cream
- 2 tablespoons of Unsweetened Cocoa Powder
- 2 tablespoon of Erythritol
- 2 tablespoons of Coconut Essence
How to make Low Carb Chocolate Coconut Cheesecakes
- For the Low Carb Chocolate Cheesecake Base
- Preheat oven to 160C/320F and grease 8 holes of a standard sized muffin tin. We use silicone muffin pans as they’re flexible and much easier to get your cheesecakes out of than traditional ones.
- Mix together the shredded coconut, almond meal and erythritol. Add the melted butter and mix well.
- Press the mixture into the bases of 8 holes of a Silicon Muffin pan and bake for 10 minutes until golden brown.
- Allow the bases to cool.
- For the Low Carb Chocolate Coconut Cheesecake Filling
- Place all the filling ingredients into your stand mixer bowl and mix on low speed until combined, once all the ingredients is thoroughly combined, mix for a further 3 minutes on a medium/high setting to aerate the mixture.
- Spoon mix evenly over the cooled bases you cooked earlier and set in the refrigerator for 1 hour.
- After your Chocolate Coconut Cheesecakes have set in the refrigerator, take them out and gently run a knife around the edge of each cheesecake, and remove from the silicone molds and enjoy.
Low Carb Chocolate Coconut Cheesecake
Asked what everybody wanted for our evening meeting snacks, half said cheesecake bombs, the other wanted chocolate fudge. So I compromised, "Chocolate Coconut Cheesecake".. try this out we think you love it, everybody at My Keto Kitchen did.
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Print Pin Share EmailServings: 8 Individual Cheesecakes
Calories: 311kcal
Unit Conversion
Ingredients
Base
- 1/3 cup Shredded Coconut unsweetened
- 1/4 cup almond meal
- 1 tbsp Erythritol
- 2 tbsp Butter melted
Filling
- 250 g Cream Cheese softened
- 200 mL Coconut Cream
- 2 tbsp Unsweetened Cocoa Powder
- 2 tbsp Erythritol
- 2 tsp Coconut Essence
Instructions
Base
- Preheat oven to 160C/320F and grease 8 holes of a standard sized muffin tin.
- Mix together the shredded coconut, almond meal and erythritol. Add the melted butter and mix well.
- Press the mixture into the bases of 8 holes of the muffin tin and bake for 10 minutes until golden brown.
- Allow the bases to cool.
Filling
- Place all the filling ingredients into a bowl and mix on low speed until combined. Mix on medium/high for 3 minutes.
- Spoon mix evenly over cooled bases and set in the fridge for 1 hour.
- Gently run a knife around the edge of each cheesecake, remove from the tin and enjoy.
Notes
Nutrition
Serving: 1cake | Calories: 311kcal | Carbohydrates: 6g | Protein: 5g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 125mg | Potassium: 67mg | Fiber: 3g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 1.1mg
Made this recipe?Tag me at @myketokitchen
Try our traditional version of a Low Carb Cheesecake it’s delicious!
If you want to make a larger batch of this Low Carb Chocolate Coconut Cheesecakes recipe, adjust the ingredients above.
