Keto Coconut Cheesecake with Berries: 5-Ingredient Bliss
A creamy keto-friendly cheesecake with a coconut crust topped with fresh berries.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 4 hrs 25 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup melted coconut oil
- 2 tbsp erythritol
- 16 oz cream cheese, softened
- 1/2 cup coconut milk
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
Instructions
- Preheat oven to 350°F (175°C).
- Mix almond flour, melted coconut oil, and erythritol to form the crust.
- Press the crust into a greased 9-inch springform pan.
- Bake for 10 minutes, then let cool.
- Blend cream cheese, coconut milk, erythritol, and vanilla until smooth.
- Pour filling over the crust and refrigerate for 4 hours.
- Top with fresh berries before serving.
Notes
- Use full-fat coconut milk for best texture.
- Chill cheesecake for at least 4 hours before serving.
- Adjust sweetness to taste with more erythritol if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
Find it online: https://bibodo.com/keto-coconut-cheesecake-berries-recipe/