Chocolate Coconut-Cream Cheesecakes (Keto, low carb)

I posted a recipe on here a while back for coconut fat whipped cream, it’s totally dairy free and in that blind test I so often like to refer to, you can NOT tell the difference between it and real whipping cream. These little cupcake sized cheesecakes are topped with this goodness. You can get the recipe for the cream HERE!!

I made these because we ran out of our usualy Chocolate Fat Bombs and mama needs her some chocolate!! It started as me mixing a bunch of ingredients that were high fat in an attempt to get my 200g quota. See here’s the deal, I have unknowingly been allergic to vitamin A for probably 20 years of my life. So I have not been properly absorbing the nutrients until I recently got treated for this allergy. Now my body is depleted and “eating up” every bit of fat I can give it. The fat bombs will likely continue even when I begin refeeds and Keto Cycling because I need to restore nutrients that have been waisted in my body or not used at all.

I cannot help that 90% of the recipes I put up are chocolate, chocolate is love manifested. God made chocolate because he loves us. Period. These are the perfect size, not too big, not too small. I could make these for a group of non-low-carb-eaters and they would never know that they just had only about between 2 and 5 carbs. In fact, I’d venture to say, if you didn’t tell them, they’d probably never know that this was “diet” anything. This is why I blog, because when I started, it was a trial with a WHOLE LOT OF ERRORS!! Finding recipes that taste legit and are not tearing your health down are a nugget of gold. So enjoy these, let me know what flavors (if anything other than chocolate) you’d like to see more of and I’ll see what I can do!

For the Crusts

1 cup almond flour

pinch of salt

5 Tbsp Kerry Gold or unsalted butter, cold

10 drops of liquid stevia

Preheat oven to 350° and line a muffin tray with 9 liners. Mix flour and salt, then with a fork or pastry cutter mash cold butter into the almond flour until crumbly, but when you poke it, it ought to stick together. With your hands, squish it into a ball and then with a tablespoon start dividing the dough into separate liners until the same amount is in each cup, then using your fingers push it down into a thin layer that crawls up the side slightly. Bake for 10 minutes (no longer is necessary). Prepare the filling and Cream while waiting for the cups to bake. Allow them to cool while you mix everything else up.

Chocolate Cheesecake Filling

1- 8 oz block of cream cheese (cold or room temp, doesn’t matter)

1/2 cup Kerry Gold butter

1/3 cup Swerve Confectioners

10 drops stevia

1 tbsp vanilla extract

1/4 cup cocoa powder

pinch of salt

Mix and cream all ingredients until no clumps and smooth, divide into the 9 liners on top of the crust, mashing down slightly to adhere to crusts. refrigerate while you whip up the coconut cream I mentioned before. Here is the link. It only took 1 can of cream for this recipe. Top with cream and Lilly’s chocolate chips and refrigerate until firm. Eat up!!




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