Low Carb and Low sugar Coconut cheesecake with toasted coconut frosting is a delectable dessert that combines the creamy richness of cheesecake with the tropical sweetness of coconut. This mouthwatering dessert features a buttery graham cracker crust, a luscious coconut-infused cheesecake filling, and a toasted coconut frosting that adds a delightful crunch.
Ingredients:
For the crust:
1 1/2 cups crushed shortbread cookies
1/2 cup granulated sweetener
6 tablespoons melted butter
For the filling:
4 cups cream cheese, softened
1 tablespoon vanilla extract
1 1/4 cups granulated sweetener
4 large eggs
1 cup unsweetened coconut milk
1/4 cup sour cream
For the frosting:
3/4 cup heavy cream
3 tablespoons powdered sugar
1/2 cup cream cheese, softened
1/2 cup toasted coconut flakes
Instructions:
Preheat the oven to 180C/350F.
In a mixing bowl, combine the crushed cookies, sweetener, and melted butter. Mix until well combined. Transfer to a 9-inch pie pan and press down firmly to form the crust. Set aside.
In another mixing bowl, beat the cream cheese for 3-4 minutes until smooth. Add the vanilla extract and sweetener, and beat until fluffy. Add the eggs one at a time, beating well after each addition. Mix in the coconut milk and sour cream until smooth.
Pour the cheesecake filling into the crust and smooth out the top. Bake for approximately 90 minutes, until the top is slightly browned. Remove from the oven and let cool completely before refrigerating for at least 4 hours.
To make the frosting, beat the heavy cream and powdered sugar until stiff peaks form. In another mixing bowl, beat the cream cheese until smooth. Fold the whipped cream into the cream cheese until combined. Spread the frosting over the chilled cheesecake and sprinkle with toasted coconut flakes.
