BEST COCONUT CHEESECAKE EVER
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CRUST

1 cup Macadamia Nuts (roasted, salted or unsalted, whatever)
1 cup Unsweetened Shredded Coconut

FILLING

1/2 cup Lakanto Monk Fruit (or Stevia/Erythritol) sugar substitute — NOT Splenda, Aspartame or other toxic sweeteners
8 oz Philadelphia Cream Cheese (1 package)
1 tsp Vanilla Extract

4 large Eggs
1 can Coconut Cream
1/4 cup Unsweetened Shredded Coconut

TOPPING – Choose your favorite:

Crushed Macadamia Nuts or Blueberries, Strawberries, Nutella + Whipped Cream (real or ReadyWhip)

INSTRUCTIONS:

1. Use food processor in pulses to grind macadamia nuts and shredded coconut into granular bits. Don’t overprocess or it becomes nut butter.
2. Dump nut mixture into a Pam sprayed pie dish (8 or 9 inch). Use a measuring cup to press the mix onto the sides and bottom of a pie dish.
3. Bake at 325 F for 10 min. The crust will be light colored, not fully baked yet.

4. Meanwhile, use the same food processor to mix cream cheese and sweetener (monk fruit) until softened.
5. Add vanilla, eggs and process again to mix.
6. Add coconut cream and process again. The batter is very liquid, that’s okay.

7. Pour slowly into the baked crust.
8. Sprinkle a thin layer of shredded coconut on top of the cheesecake.
9. Bake at 325 F for 1 hr.

10. Allow to cool for a couple hours at room temperature before serving.
11. Serve with a topping of your choice — it will have a soft flan consistency the first day.
12. Refrigerate leftover cheesecake with a lid on top. It will have a soft cheesecake consistency the next day after refrigeration overnight.
13. You will be making this easy, tasty and satisfying keto cheesecake recipe again and again! Guaranteed.