COCONUT CHEESECAKE WITH MACADAMIA NUT CRUST

This coconut cheesecake with macadamia nut crust is the perfect low carb cheesecake recipe to celebrate any occasion. It’s a sugar free and grain free dessert that’s as tasty as it is beautiful. 

Servings: 16 servings

Ingredients

Crust:

• 1 cup raw macadamia nuts
• 1 cup finely shredded coconut unsweetened
• 3 tbsp Swerve Sweetener
• 1/4 tsp salt
• 2 tbsp oil or melted butter I used macadamia nut oil

Filling:

• 1 & 1/2 lbs cream cheese 3 8-ounce packages, softened
• 3/4 to 1 cup Swerve Sweetener depending on how sweet you like it
• 3 large eggs room temperature
• 2/3 cup full fat coconut milk canned, room temperature
• 1/2 tsp vanilla extract
• 1/2 tsp coconut extract

Topping:

• 3/4 cup whipping cream
• 2 tbsp powdered Swerve Sweetener
• 1/2 tsp vanilla or coconut extract
• 1/2 cup large flaked coconut lightly toasted

Instructions

For full instructions kindly visit alldayidreamaboutfood.com.

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