Thai Coconut Lime Cheesecake Bites

Allergens

Dairy, Eggs

Ingredients

• 1. 1 cup almond flour 2. 4 tbsp unsalted butter, melted 3. 16 oz cream cheese, softened 4. 1/2 cup granulated erythritol 5. 2 large eggs 6. 1/2 cup coconut milk 7. Zest and juice of 2 limes 8. 1/2 tsp vanilla extract 9. Pinch of salt 10. For the glaze: 1 cup powdered erythritol, 3 tbsp lime juice, 2 tbsp coconut cream

Instructions

1. Preheat your oven to 350°F (180°C). In a medium bowl, combine almond flour and melted butter until well mixed. Press the mixture into the bottom of a 9 inch springform pan lined with parchment paper. Bake for 12 minutes, then set aside to cool.
2. In a large bowl, beat together cream cheese, granulated erythritol, eggs, coconut milk, lime zest and juice, vanilla extract, and salt until smooth. Pour the mixture over the crust and bake for 45 minutes or until set but still slightly jiggly in the center. Allow to cool completely, then refrigerate for at least 4 hours or overnight.
3. For the glaze, whisk together powdered erythritol, lime juice, and coconut cream until smooth. Remove cheesecake from springform pan and place on a serving plate. Drizzle the glaze over the top of the cheesecake and use an offset spatula to create swirls for added drama.
4. Cut into 16 bite sized pieces and serve chilled.

Chef’s Insight

To prevent cracks in the cheesecake, avoid overmixing the ingredients and don't open the oven door during baking.

Notes

This Thai-inspired dessert is perfect for those following a keto diet or looking for a low-carb option.