I developed this Keto Lemon & Coconut Cheesecake recipe when my Keto macros changed closer to competition. I needed to introduce higher fat options with lower protein.
I’ve always had a sweet tooth so when my Coach encouraged me to try Keto for this prep, I immediately started brainstorming ideas for ways that I could sate my cravings for sweets whilst maintaining full compliance to the macros.
Cheese is an easy way to incorporate fats into your Keto diet, so this was a good opportunity to try this recipe.
I hope you enjoy and when you try it I’d love to hear what you think!
Keto Lemon & Coconut Cheesecake Recipe
Ingredients
- 250g Cream Cheese
- 100ml Coconut Milk
- 1/4 cup Almond Meal
- 2 tbsp Lemon Juice freshly squeezed
- 1 tsp Liquid Stevia
- 2 tbsp desiccated coconut + 1tbsp for decoration
Instructions
- Break up the cream cheese into a bowl and using a stand mixer or beater on medium speed, whip the cream cheese until its creamy
- Slowly add the coconut milk while continuing to beat the cream cheese so it stays smooth, add the lemon juice and Stevia and mix until combined
- Reduce speed to low and add in the almond meal and coconut until combined
- Store in the fridge until ready to serve
Serving Ideas and Options
- Snack Size Servings: for a snack, store the mixture in the fridge for 20 mins, divide the mixture evenly, roll into balls and roll through coconut. Store in the fridge until ready to eat
- Dessert: in a bowl, spoon some cheesecake, walnuts, blueberries and a little whipped cream
Nutritional Information
Servings: 4
Macros / serve: 6.1g Protein, 30g Fat, 2.7g Carbs
Calories / serve: 315
The Fit Girl Bakes 