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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