2 8-oz pkg cream cheese
1/2 cup unsweetened shredded coconut
1/2 cup coconut milk (check fruit juice aisle)
12 packets Splenda
1 teaspoon vanilla
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)
Preheat oven to 350 F. Line a 12 cup muffin tin with cupcake liners or coat well with cooking spray.
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.
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.
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.
Nutritional Info (per cheesecake)
Carbs: 4 grams
Protein: 6 grams
Fat: 25 grams