Truly delicious and refreshing lime and coconut cheesecake! With this cake the diet won’t bother you at all. It will be the holiday for you. It is very low in carbohydrates thanks to the almond flour. And the best thing: you have to turn on the oven only for a moment to prepare this delicious low carb dessert!
Recipe for Coconut Lime Cheesecake
Preparation time for the cake is 20 minutes, and 12 minutes for baking. Difficulty of preparation is easy.
Ingredients that you need:
For the stuffing
- 1 lb. (460 g) fresh cheese
- 1 lb. (460 g) cream
- 1 pack. gelatin
- 3 ½ oz. (100 g) of xylitol
- 8 fl. oz. (250 ml) of fresh lime juice
- 20 drops of stevia
- 5 drops of green food coloring (optional)
- 3 cups coconut flakes for garnishing
For the base
- 4 oz. (120 g) of almond flour
- 2 ½ oz. (75 g) of coconut flakes
- 3 tablespoons butter
- 2 tablespoons xylitol
At first, prepare a round baking pan 9 inches (23 cm) in diameter and preheat oven to 180 ° C (350 ° F).
Mix the almond flour with coconut flakes, melted butter and xylitol. Then press the mixture on the bottom of the pan. Bake for 12 minutes until it is lightly browned. Let it to cool.
In a large bowl mix the fresh cheese until creamy. In another bowl, whip the cream.
Dissolve the gelatin in a double boiler and add the xylitol, stevia and food coloring. Stirring constantly together gently add the gelatin mixture to the cream cheese.
Then add the whipped cream into the mixture of fresh cheese and spread it evenly over the cool baked cake base. Toast the coconut flakes in a pan without adding oil or butter and use them to garnish the cake. Refrigerate for at least 4 hours before serving.
Remove the cheesecake from the pan and it is ready to be served. Enjoy!
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