Makes 12
Cheesecake
2 8-oz pkg cream cheese
1/2 cup unsweetened shredded coconut
2 eggs
1/2 cup coconut milk (check fruit juice aisle)
12 packets Splenda
1 teaspoon vanilla
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Low Carb Crust
3/4 cup ground pecans
1/2 cup almond flour
3 tablespoons melted butter
4 packets Splenda
1/4 teaspoon pumpkin pie spice
Spring cupcake wrappers (optional)
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Preheat oven to 350 F. Line a 12 cup muffin tin with cupcake liners or coat well with cooking spray.
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Put 1 1/2 cups almonds in a blender and process until finely ground to get 3/4 cup. Put coconut milk and coconut in a bowl and let sit 10 minutes.
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Stir crust ingredients until well mixed. Press into each muffin cup. Put muffin tray in the fridge for 15 minutes to let butter firm up. Add cheesecake ingredients to a bowl. Mix until smooth and spoon into muffin cups.
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Bake 25-30 minutes or until golden brown. Cool 1 hour and then chill in the fridge 1 hour before serving. Place in pastel cupcake wrappers for Spring celebrations.
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Nutritional Info (per cheesecake)
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Calories: 265
Carbs: 4 grams
Protein: 6 grams
Fat: 25 grams
