Thai Coconut Lemon Cheesecake Bites

Allergens

Contains dairy and tree nuts.

Ingredients

• 1 1/2 cups almond flour 1/4 cup melted butter 1 can (14 oz) full fat coconut milk, chilled overnight 2 packages (8 oz each) cream cheese, softened to room temperature 3/4 cup Swerve confectioners' sugar substitute Zest and juice of 2 large lemons 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Line an 8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, mix together almond flour and melted butter until well combined. Press mixture into the bottom of the prepared pan in an even layer. Bake for 15 minutes or until lightly golden brown. Allow to cool completely.
3. In a large bowl, using a hand mixer or stand mixer, beat the cream cheese until smooth and lump free. Gradually add Swerve confectioners' sugar substitute, lemon zest, and vanilla extract, mixing well after each addition.
4. Open the can of chilled coconut milk and scoop out only the solid white cream that has separated from the liquid, leaving the liquid behind. Add the coconut cream to the cream cheese mixture and mix until fully combined. Stir in lemon juice.
5. Pour the filling over the cooled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight.

Chef’s Insight

To ensure a smooth filling, make sure the cream cheese is at room temperature before beating.

Notes

This recipe is designed for a keto diet and has been adjusted to include fewer carbohydrates.