Keto Blackberry Cheesecake with Coconut Crust

The coconut crust is just simply amazing! Once baked, the coconut gets all its flavors enhanced. Plus, it adds a tremendous crunchiness to this dessert.

Coconut Crust
  • 2 cups shredded coconut unsweetened
  • 1 egg white
  • 1/2 cup So Nourished Erythritol

  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup Blackberries frozen or fresh
  • 12 oz cream cheese
  • 2 eggs
  • 2 tbsp butter melted

Keto Blackberry Cheesecake with Coconut Crust

Making The Crust
  1. In a bowl combine the coconut, egg whites and erythritol. Grease a 8x2 removable bottom cake with coconut oil and spread the coconut mixture over it patting down with your hands. The bottom must be completely covered and half the height on the sides.
  2. Cover it with foil and bake at 350°F for 20 minutes. Let it cool.
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