Enchanting Mango Coconut Keto Cheesecake

Allergens

Eggs, Dairy

Ingredients

• 1. 2 cups almond flour 2. 6 tablespoons unsalted butter 3. 1/4 cup granulated sugar substitute 4. 2 (8
• ounce) packages cream cheese 5. 1 cup mango puree 6. 1/2 cup coconut milk 7. 3 large eggs 8. 1/2 teaspoon vanilla extract 9. 1/2 teaspoon freshly grated nutmeg 10. 1/4 teaspoon sea salt

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (176 degrees Celsius). Combine the almond flour, butter, and sugar substitute in a bowl, then press it into the bottom of a greased 9 inch springform pan. Bake for 12 minutes, or until golden brown. Remove from oven and let cool.
2. In a large bowl, beat together the cream cheese and granulated sugar substitute with an electric mixer until smooth. Stir in the mango puree, coconut milk, eggs, vanilla extract, nutmeg, and sea salt until well combined. Pour this mixture over the crust.
3. Bake for 45 minutes or until the filling is set but still slightly jiggly in the center. Turn off the oven, open the door slightly, and let the cheesecake rest for an additional 15 minutes. Remove from the oven and cool completely on a wire rack. Chill overnight before serving.

Chef’s Insight

Allow the cheesecake to come to room temperature before serving for an enhanced flavor experience.

Notes

Adjust the sweetness as per your preference by using less or more granulated sugar substitute.