Published: · Updated: by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·
Spread the love
Jump to Recipe Print Recipe
Gluten FreeLow CarbVegetarian
A coconut raspberry cheesecake that is low carb and gluten free. I love the flavour combination of coconut and raspberryso thought it's time I put it in cheesecake form.
Rather than have a big solid cheesecake, I baked mini ones in a mini muffin pan. Great for a packed lunch or a good way to ration the cheesecake rather than cutting a slice that is larger than your hand span! Okay, that's probably just me and the Chief Taster...
I used walnuts along with almond flour, but you could mix any other nuts into the crust. Pecan might be good too. I wanted the base to have an extra crunch. The Chief Taster still sighs and hankers for the days of when I used to use crushed ginger biscuits to make a cheesecake base. Those days are a distant memory and will remain there. He's probably got a photo album of cheesecakes in the past. Explains the quiet sobbing behind closed doors. 😉
Coconut goes very well with raspberries. The smooth with the sharp seems to balance each other.
OTHER KETO CHEESECAKE RECIPES TO TRY
New York Cheesecake
Keto Mini Cheesecakes
Blueberry Cheesecake
Raspberry Cheesecake with Hazelnut Crust
Mint Chocolate Chip Cheesecake
Coconut Raspberry Mini Cheesecake
Angela Coleby
Mini coconut raspberry cheesecake are a tasty low carb treat.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Chilling time 1 hour hr
Total Time 2 hours hrs
Course Desserts
Cuisine American
Servings 12 Mini Cheesecakes
Calories 245 kcal
Ingredients
Base
- ¾ cups walnuts ground
- ½ cup almond flour
- 3 tablespoons butter, unsalted melted
- 1 teaspoon stevia
- ¼ teaspoon mixed spice
Filling
- 16 oz Cream cheese, packets
- ½ cup desiccated coconut unsweetened
- 2 eggs
- ½ cup coconut milk
- ¼ cup erythritol or sugar substitute
- 1 teaspoon vanilla extract
- ¼ cup raspberries lightly crushed
Instructions
Preheat the oven to 180C/350F degrees.
Lightly oil a mini muffin tray.
Put the coconut milk and coconut in a bowl and let sit for 10 minutes.
Mix the dry base ingredients together. Add the butter and combine well.
Place in the bottom of the muffin tin and press down into each cup.
Put the tray into the fridge for 15 minutes.
Beat the cream cheese until smooth. Add the coconut mixture and blend well.
Add the eggs and mix until smooth.
Add the vanilla essence and erythritol and blend.
Place the mixture into the muffin tins.
Swirl the crushed raspberries into the topping. Use a small spoon or a knife to blend gently.
Bake for 25-30 minutes until firm.
Cool for an hour and then chill in the fridge for 1 hour.
Eat and enjoy!
Notes
The net carb will be the total carb count minus the fibre count. Carb count excludes sugar alcohols
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1servingCalories: 245kcalCarbohydrates: 4gProtein: 6gFat: 24gFiber: 2g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
More Desserts
- Keto Carrot Cake
- Keto Turtles
- Strawberry Yogurt Clusters
- Keto Raspberry Muffins
Reader Interactions
Comments
Marla
Angela, I can't wait to try this recipe! I am going to try toasted Pecans for my base. I do have a question - what is mixed spice? Something like Allspice?
Reply
Angela Coleby
Love the idea of toasted pecans! Mixed spice is something we use in the Caribbean with cakes. It's a bit like all spice. Add what spice you would enjoy or just leave it out. Hope you enjoy it!
Reply
Klynt
I have to admit that I was a little hesitant trying this recipe as I love carbs, but I had a gathering of 14 men tonight and a few are doing the keto thing and one is allergic to gluten. I was tired of providing the usual veggie platter so I searched for something that everyone would like. This looked amazing so I figured I have nothing to lose. Well they turned out really nice. Made a batch with the raspberries and another with blueberries. Both were well received indeed! I’d like to take credit for it but i really can’t. I followed the recipe to the letter (which I don’t think I have ever done in my life), and they turned out fantastic! A few of them begged me for the recipe. I’ll think about it. Lol! ?
Thank you so much for this recipe! Will be making this for my family gathering next week! Maybe next time I’ll do one batch with strawberry and one with chocolate chips. ?
Reply
Angela Coleby
You've made my morning with this lovely review! I love the idea of strawberry and chocolate chips too! Send photos next time! 😉
Reply
Leave a Reply
Trackbacks
[…] COCONUT RASPBERRY CHEESECAKE BITES […]
Reply
