Home > Sweets > Low Carb Coconut Cheesecake

Low Carb Coconut Cheesecake

December 12, 2009 Leave a comment Go to comments

Don’t worry, if you’re not watching your carbs, just replace the Splenda with good ol’ fashioned sugar and you’ve got one guilt-full dessert!  The Fun Foodie has a tendency to have a little too much fun with food, so we mix in some low-carbing to keep the weight from getting out of hand.  We’ll pass on some of those recipes along the way.  This dessert is decadent and flavorful, not overpowered by the coconut, but just different enough to get your attention. The crust won’t fool die-hard graham cracker fans, but it is a pleasant contrast to the creamy filling.

20 oz softened cream cheese (2 1/2 blocks)
1/2 cup sour cream
1 1/2 cup sugar/granulated Splenda
1 tablespoon vanilla extract
2 whole eggs
3 egg yolks
1/3 cup coconut cream (not coconut milk; use heavy cream if you’re not into coconut)

LOW CARB CRUST (feel free to use a classic graham cracker crust):
1/2 cup almond butter
1/2 cup granulated Splenda
1 egg

Mix together crust ingredients and press into a 9 inch spring form pan. Bake at 375 degrees for 10 minutes. Add cheesecake filling and bake in a water-bath at 250 degrees for 1 hour (wrap bottom of pan in foil to prevent water from seeping in). Turn off oven but do not remove. Allow to sit in oven for another hour. Refrigerate overnight (or at least four hours).

Categories: Sweets
  1. zaza
    December 14, 2009 at 1:08 pm

    hmm…im thinking i need to stop reading this blog during lunch…better stick to old skewl pics for a while longer. =)

  2. Becka
    December 15, 2009 at 8:44 am

    Zaz – bc the old skewl pics help you lose weight (as in ruin your appetite?) lol

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