Blackberry cheesecake with coconut crust: a mouthwatering dessert
published on 7 June, 2018 at 17:57
Ingredients:
Coconut Crust:
2 cups shredded coconut unsweetened
1/2 cup Erythritol
1 egg white
2 cups shredded coconut unsweetened
1/2 cup Erythritol
1 egg white
Filling:
2 eggs
12 oz cream cheese
1 tsp vanilla extract
1 tbsp coconut oil
2 tbsp butter melted
1/2 cup Blackberries frozen or fresh
2 eggs
12 oz cream cheese
1 tsp vanilla extract
1 tbsp coconut oil
2 tbsp butter melted
1/2 cup Blackberries frozen or fresh
Directions:
Mix the shredded coconut with Erythritol and egg white, andh spread it on the baking tray.
Filling: mix all the ingredients together and add the blackberries. Pour the batter on the crust and bake at 350°F (170°) for 40 minutes.
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