Recipes

Recipe | Keto-Friendly, No-Bake Whipped Coconut Cheesecake

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I haven’t had any form of sweets in over three weeks. If you know me, this is a bigger deal than the birth of all three of my children, my marriage to my husband, and possibly the birth of Christ. (Just kidding about that last one. Don’t @ me!)
Yes, folks, not one Reese’s Big Cup (probably the reason I cut carbs to begin with), not one soda, not even one chocolate chip.

Now that I’m on my third week of the Keto diet, I thought it was a good time to invest in some more specialized groceries for this lifestyle. I’m a bit finicky when it comes to dieting–“meh” has normally been my overall thought regarding the whole “diet” situation, but I seem to have a different commitment to this.
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I have several recipes zipping around in my head that I want to put together that I know will be delicious, but also have close to no carbs.

So without further adieu, another original recipe! Sure, someone out there’s probably made this before, but I’m calling it mine.

Ingredients: 
8 oz. Cream Cheese (softened)
1 C Heavy Whipping Cream
1/4 C Erythritol (I use Swerve, confectioners type)
1/4 C Unsweetened Coconut Flakes

Whip everything together using the whisk attachment. I whipped mine until the texture was thick enough to clump onto the whisk.
Put in a jar and refrigerate for snacking on or eating for dessert.

About 10 servings – Less than 2 net carbs per serving 

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Sorry, not sorry there aren’t more steps.
It’s SO easy. Frankly, I don’t think I used an entire 1/4 C of Swerve. I used the equivalent of 3.5 tablespoons.  The stuff is expensive, and I don’t like my cheesecakes overly sweet, anyway. Just ask my husband–once when I was trying to impress him I showed off and made a New York Style cheesecake. Unfortunately, I was and will always will be a scatter brain, and I left the sugar completely out. Ugh!

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What I love about this recipe is how easily I could modify it–next time I’ll add in some unsweetened Almond Butter to make an almond butter cheesecake. For now, I’m sticking with the coconut, because dang–it’s good!

Keto note: It’s amazing how the human body regulates itself. While this is a DEEELICIOUS recipe, I only ate about a tablespoon and put the rest away. Pre-keto me would have wolfed down the whole thing WITH some milk chocolate chips on top. Here’s to healthy living, friends! 

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