The hubs and I love us some cheesecake. So I decided to try a new spin on it and go with some delicious coconut! We bought some AWESOME unsweetened coconut flakes from my MOST FAVORITE local store here in Wichita, KS called the Nifty Nut House. They have the most amazing nuts, candy, chocolate, trail mixes and more IN BULK for INSANELY cheap! Jealous are you???? Don't be... they take orders. Go to their website and check it out! Here is the AMAZING unsweetened coconut flakes. They are REALLY flakes and not little shreds like you get from the grocery store for triple the price!
Low Carb Coconut Cheesecake
1 1/4 cups finely chopped almonds
3/4 cup finely chopped walnuts
4 tbsp melted butter
2 tbsp Splenda
16 oz cream cheese
2 large eggs
1/2 cup half and half
1 ts coconut extract
1 ts 100% pure vanilla
1 cup Splenda
1 cup unsweetened coconut flakes
Soften cream cheese by defrosting for 45 seconds. Beat until smooth.
Add 1 egg, vanilla, coconut extract and Splenda and beat for 1 minute.
Add final egg and beat again for 1 minute. Set aside while you make the crust.
In a food processor, chop up the nuts! Melt the butter and mix into nuts with the Splenda.
Press into a 9" pie dish. I like a thick crust, you can use less nuts if you want to.
Pour filling into the crust and bake for 30-35 minutes at 350.
Cheese cake will look like this when you put it in the oven. And when you take it out will will be puffy and look like this:
Let it cool on the counter for about 30 minutes, then put in the fridge until chilled. It will sink back down and give you pieces of cheesecake that look like the piece above!!!
Servings: 8 slices
About 350 calories per slice
About 5.5 carbs per slice
I think the next cheesecake I make will be PUMPKIN or BUTTERNUT SQUASH!!!