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.
Prep Time20 minutesmins
Cook Time10 minutesmins
Chilling1 hourhr
Total Time1 hourhr30 minutesmins
Course: Dessert
Cuisine: American
Servings: 8Individual Cheesecakes
Calories: 311kcal
Author: Gerri
Ingredients
Base
1/3cupShredded Coconutunsweetened
1/4cupalmond meal
1tbspErythritol
2tbspButtermelted
Filling
250gCream Cheesesoftened
200mLCoconut Cream
2tbspUnsweetened Cocoa Powder
2tbspErythritol
2tspCoconut 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.