These sugar-free, coconutty cheese bites, are hard to resist. Perfect soft center with a crumbly base and topped with toasted coconut. Dreams do come true! By @vindiskitchen
- Servings: 6
- Time: 5 mins prep, 20 mins cook time
Ingredients
For the filling: (all ingredients should be at room temperature)
- 225g (1 block) cream cheese
- 1/4 cup thick coconut milk
- 2 tbsp coconut sugar
- 1 small egg
- 2 scoops Great Lakes Vanilla KETO Collagen + MCT
For the base
- 1/2 cup graham cracker crumbs
- 2 tbsp. melted butter
To decorate
- 1 cup heavy cream (cold)
- 1 scoop Great Lakes Vanilla KETO Collagen + MCT
- ½ cup sweetened coconut flakes (or desiccated coconut)
Directions
- Preheat the oven to 320-340F.
- Prepare a 6-hole cupcake tray and place cupcake wrappers in each hole.
- Mix biscuit crumb and butter. Drop about 11/2 tbsp of crumb mixture into cupcake wrappers and press lightly to create a firm base.
- Refrigerate until needed.
- Place cream cheese, coconut cream, coconut sugar and Vanilla KETO Collagen + MCT in food processor and process until smooth and lump free.
- Add the egg and mix again for about 20 seconds, just until everything is mixed. Do not over mix.
- Pour the cheese mixture into the prepared molds and bake for about 15-20 minutes or until just set. Center should still be wobbly.
- Once baked, leave the tray on a wire rack to cool. They will set as they cool.
- When cool enough to handle, remove the cheesecakes from the tray and place directly on the wire rack to cool completely.
- Lightly toast the coconut flakes and set aside.
- Whip the cream and Vanilla KETO Collagen + MCT to firm peaks .
- Pipe the whipped cream on cooled(chilled) cheesecake and sprinkle with toasted coconut.
- Enjoy!
