Coconut-Lime Cheesecake Bites – A Tropical Keto Delight

Allergens

Eggs, Dairy

Ingredients

• 1½ cups almond flour ¼ cup granulated erythritol 4 ounces cream cheese, softened ¾ cup coconut milk 2 large eggs Zest of 2 limes Juice of 1 lime ½ teaspoon vanilla extract ½ teaspoon salt

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, mix almond flour and erythritol until well combined. Pour into prepared pan and press down firmly to form the crust. Bake for 10 minutes or until golden brown. Allow to cool completely on a wire rack.
3. Reduce oven temperature to 325°F (165°C). In a large bowl, beat together cream cheese and granulated erythritol until smooth. Stir in coconut milk, eggs, lime zest and juice, vanilla extract, and salt until well combined.
4. Pour the cheesecake filling over the cooled crust, making sure it is evenly spread. Bake for 35 40 minutes or until the center is just set. Allow to cool completely in the pan on a wire rack before chilling for at least 2 hours or overnight.
5. To serve, lift cheesecake from the pan using parchment paper overhang and cut into bite sized squares.

Chef’s Insight

To ensure the perfect texture, make sure your cream cheese is softened to room temperature before mixing.

Notes

This recipe is designed for those following a keto or low-carb diet.