Carolyn

By foodiva

Ingredients

• 1 cup raw macadamia nuts
• 1 cup finely shredded coconut, unsweetened
• 3 tbsp Swerve Sweetener
• 1/4 tsp salt
• 2 tbsp oil or melted butter (I used macadamia nut oil)
• 1 & 1/2 lbs cream cheese (3 8-ounce packages), softened
• 3/4 to 1 cup Swerve Sweetener, depending on how sweet you like it
• 3 large eggs, room temperature
• 2/3 cup full fat coconut milk (canned), room temperature
• 1/2 tsp vanilla extract
• 1/2 tsp coconut extract
• 3/4 cup whipping cream
• 2 tbsp powdered Swerve Sweetener
• 1/2 tsp vanilla or coconut extract
• 1/2 cup large flaked coconut, lightly toasted

Details

Servings 1
Adapted from alldayidreamaboutfood.com

Preparation

Step 1

I am a grown woman with an excellent education and I can be extremely well spoken when need be. Put me in a formal setting or stand me up in front of an audience and I will mind my P’s and Q’s and speak like the intelligent being that I am. Make me angry and I will get very formal and very haughty and wither you with proper sentence construction and large, intimidating words. But the truth is that I really prefer to sprinkle my speech with colloquialisms and slang. Here I am, 41 years of age, and I throw around the term “Dude!” like it’s going out of style. Seriously, dude, I use it all the time. It peppers my informal speech constantly, as do other 80’s slang terms like “totally” and “psyched”. And I certainly don’t limit myself to any particular decade of slang. I pick up slang and colloquialisms from any generation and use them happily if they suit my purpose. I am a very expressive person and I feel like these words help me emphasize my point sometimes. Besides, they are just fun to say. I suspect I will be 80 and still saying “Dude!” when it feels like the right thing to say.

was organizing bloggers for Cheesecake Day, I believe my first words were “Hellz Yeah!”. And you know it’s true: hellz yeah is the only appropriate response to an invitation to take part in National Cheesecake Day. Normally I pay little mind to these made up food holidays but cheesecake is a very important part of my life and I must honour it appropriately. Not only must I honour it, but I must bow before it as the  ultimate low carb dessert. I mean, it’s cake, but it’s made with cheese and eggs and cream. As long as you can alter the crust and replace the sweetener, it’s an easy low carb makeover and it looks, tastes and feels just like the real thing. It IS the real thing, because let’s face it, using other sweeteners and making a nut crust is not making a fake cheesecake. It’s making a real and yet a healthier cheesecake. Rock on, dude!

Preheat oven to 325F and wrap the bottom of a 9-inch springform pan in foil.

Add coconut, sweetener and salt and process until mixture resembles coarse crumbs (it may begin to clump together because of the high oil content of the macadamias).

Transfer mixture to prepared pan and add oil or melted butter. Stir to combine well. Press mixture firmly and evenly into the bottom of the pan.

In a large bowl, beat cream cheese on medium until smooth. Beat in sweetener until well combined.

Beat in eggs one at a time, scraping down sides of bowl and beaters as needed. Then beat in coconut milk, vanilla extract and coconut extract until smooth.

Brush the sides of the springform pan with a little oil or melted butter and then pour the filling over the cooled crust.

Place springform pan on a cookie sheet and place on the center rack on the oven. On the rack below, place a large baking dish filled with water.

Bake 1 hour 30 minutes to 1 hour 45 minutes, or until edges are set and center just barely jiggles when shaken. Remove and let cool completely.

In a large bowl, beat whipping cream, sweetener and extract until stiff peaks form. Spread over chilled cheesecake.

Sprinkle with toasted coconut (I simply toasted mine in a dry skillet over medium heat, shaking until coconut was lightly browned).

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Wonderful! One little bit of advice…make sure you put the cheesecake on a cookie sheet. Even with a really good springform pan, the oils can leak out a bit and you don’t want a mess in your oven!

Heather @ French Press

Ermehgerd! This looks amazing! My birthday is in a couple weeks and I’ve found the low carb, gluten free, sugar free dessert that I’m making for myself! (Yeah its this!) I’m continually impressed by your blog and recipes, and constantly get excited about new delicious things to make.

I really shouldn’t look at your site right before lunch at work. I wanna make it and eat it NOW!

Thank you for this! I just made it and it is incredibly delicious and beautiful. I can’t believe it’s low carb! I will make this again. Recipes like this help me stay the low carb course.

This crust is AMAZING. I had two dying bananas, so opted to make a low carb Banana Cream Pie on top of this crust. I will have to make your cheesecake verson at some other time. Always love your recipes, thanks for taking the hard work out of low carbing.

Swerve measures like sugar so you can just replace it directly.

Hello moderator. Posted a question but mistyped my email address and didn’t realize until after I hit “send”. Mea culpa and please send notifications of comments to the correct email. Sorry and thank you.

Thanks for the great recipe. I made this and the cheesecake was amazing but I thought the crust of macadamia nuts was a little over powering. Next time I make this I will use pecans for the crust.

Can regular sugar or honey be used in place of the Swerve Sweetener? What would the measurements be for those?

I don’t use sugar, so I can’t be sure but you should be able to sub it in in equal amounts. Honey would add too much liquid content.

Thanks so much Carolyn, we are off to Maui in a few weeks and I am going to make this while there! It looks amazing!

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