Caribbean Keto-Friendly Tropical Cheesecake Paradise

Allergens

Eggs, Dairy

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup unsweetened shredded coconut
• 6 tablespoons unsalted butter, melted
• 3 (8
• ounce) packages cream cheese, softened
• 1 1/2 cups powdered erythritol
• 4 large eggs
• Zest and juice of 3 limes
• 1 cup full
• fat coconut milk
• Fresh berries and lime zest, for garnish

Instructions

1. Preheat oven to 325°F (160°C). In a medium bowl, mix together almond flour, shredded coconut, and melted butter until well combined. Press the mixture into the bottom of a 9 inch springform pan, creating an even crust.
2. In a large mixing bowl, beat together cream cheese, powdered erythritol, and eggs until smooth and creamy. Stir in lime zest and juice, and coconut milk until fully combined.
3. Pour the mixture over the crust in the springform pan, smoothing the top with a spatula.
4. Bake for 45 50 minutes, or until the center is set but still slightly jiggly. Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours or overnight.

Chef’s Insight

This dessert is perfect for those looking for a keto-friendly option without compromising on flavor or indulgence.

Notes

This recipe is for a 9-inch springform pan. Adjust baking time if using a different size pan.