Low Carb Coconut Cheesecake

I have been dying for some dessert. I have been baking and whipping up all kinds of goodies for other people... things that I can't eat... well at least not more than a little nibble.

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!

SO.... do you want to make this!!!!

Low Carb Coconut Cheesecake

Crust:
1 1/4 cups finely chopped almonds
3/4 cup finely chopped walnuts
4 tbsp melted butter
2 tbsp Splenda

Filling: 
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!!! 

Cream Cheese Peach Pie

This is all that is left of the pie I made last night. I must say it was a hit. Thank you to Sam Zogg for sharing this recipe. We were lucky enough to experience this pie at his house for Pi Day. Yes, pi with no 'e'.... March 14.... 3.14..... He is a former math teacher!

3/4 c flour
1 ts baking powder
1/2 ts salt
3 Tbsp butter
1 pk vanilla pudding, 3 oz NOT the instant kind.
1 lg egg
1/2 c milk

1 can sliced peaches, 20-28 oz
Drain and reserve juice

1- 8oz brick of cream cheese
1/2 c sugar
3 tbsp reserved peach juice

Topping:
1/2 ts cinnamon
1/2 ts nutmeg
2 tbsp sugar

Mix together first 7 ingredients. Blend on high for 2 minutes to make batter fluffy.

Pour into grease 9 or 10 inch pie pan.

Place peaches on top of batter.

Cream together cream cheese, sugar and peach juice then spoon onto peaches leaving 1/2 inch around the edge the pie pan.

Mix sugar and spices and sprinkle on top of the pie.

Bake for 35-40 minutes or until golden brown.

Variations: try different fruit!