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INGREDIENTS FOR THE CRUST

Almond flour = 120 g (1 cup) (OR any nuts/seeds flour)

Melted Unsalted Butter = 50 g (3 1/4 tbsp)

Salt = 1/4 tsp

OR

Coconut flour = 60 g (1/2 cup)

Coconut oil = 50 ml (3 1/4 tbsp)

Salt = 1/4 tsp

INGREDIENTS FOR THE GELATIN MIXTURE

Gelatin Powder = 8 g (3/4 tbsp)

Room temperature water = 45 ml (3 tbsp)

INGREDIENTS FOR THE CREAM CHEESE FILLING

Cream Cheese (room temperature) = 375 g (13 oz or 1 3/4 cups)

Coconut Cream (cold) = 240 g (1 cup) (For a stronger flavor, add some coconut extract)

Allulose Powdered Sweetener = 120 g (1 cup) (Allulose is recommended as it does not crystallize when chilled. But you can also use any keto friendly powdered sweetener if you do not mind the grainy texture. The amount of sweetener used is mild to moderately sweet so please adjust accordingly.)

INGREDIENTS FOR TOPPINGS

Unsweetened desiccated coconut = 5 to 10 g

1.  For best results, weigh the ingredients using a digital scale.

2.  In the video, I used a 6-inch (15 cm) pan with a removable bottom. You can also use a 7-inch (18 cm) pan or springform pan except that the cheesecake will look slightly shorter.  Line the bottom and sides of the pan with parchment paper. Set aside.

3.  Add the gelatin powder and water into a bowl, stir to mix then set aside.

4.  Mix all the dry ingredients for the crust in a bowl until well combined. Then add the melted butter and mix until crumbly. Transfer into the pan. Spread evenly and flatten with a flat bottom glass. Then smoothen the edges with a spoon. Chill in the fridge until needed.

5.  In a bowl, add the cream cheese and whisk until light and fluffy.

6.  Then add the powdered sweetener and whisk until smooth and creamy.

7.  Add the cold coconut cream and whisk until smooth and creamy. This will create a subtle and refreshing coconut flavor but if you prefer a stronger flavor, you can add some coconut extract. Set aside.

8.  Dissolve the gelatin mixture prepared earlier in the microwave for 10 seconds. Then temper with 2 spoons of the cheesecake filling. Mix until well combined then pour into the cheesecake filling. Whisk until well combined.

9. Pour the cheesecake filling over the crust.  Tap a few times then spread smoothly.

10. Chill in the fridge for at least 6 hours or preferably overnight until well set.

11.  Once the cheesecake is well set, remove the pan and parchment paper. No need to smoothen the sides as it will be covered with desiccated coconut.

12. Sprinkle the top of the cheesecake generously with the desiccated coconut. Then press down gently so that they stick to the cheesecake. Do the same with the sides of the cheesecake. Decorate with 2 to 3 fresh strawberries or raspberries.

[Total Servings = 8]

NUTRITION INFO PER SERVING

Total Carb = 4.2 g

Dietary Fiber = 1.3 g

Net Carb = 2.9 g

Calories = 339

Total Fat = 33.5 g

Protein = 6.5 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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