Keto Raspberry Cheesecake with Coconut Crust


This keto raspberry cheesecake is not only luscious and creamy, it’s super easy to make!  The filling is no bake and loaded with raspberries and bright lemon flavor!  Low carb, Atkins, Gluten Free.

Yield: 12 servings

INGREDIENTS
Crust
  • 3 cups (180g) desiccated coconut unsweetened
  • ¼ cup (54g) erythritol (or other granular sweetener)
  • 2 egg whites
  • ¼ cup (57g) melted butter, unsalted
  • 1 teaspoon  (5g) coconut oil

Filling
  • 3 x 8oz (670g) cream cheese
  • 1/2 cup (108g) erythritol (or other granular sweetener)
  • 1 cup (120g) whipping/heavy cream
  • 6oz (165g) raspberries
  • zest of 1 lemon
  • 3 tablespoons lemon juice

Topping (optional)
  • 6oz Raspberries

INSTRUCTIONS
For full instructions kindly visit ibreatheimhungry.com.

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