Low carb coconut cheesecake
A light summer recipe for connoisseurs
This low carb coconut cheesecake is a real treat in summer.
A cheesecake combined with coconut sounds like a delicious and fresh feast for the summer. With this recipe you don’t even endanger your summer figure.
There are hot days when you hardly feel like eating. If anything, a fresh salad, cold ice cream, or maybe a slice of coconut cheesecake? What sounds like a heavy meal can be made fluffy and light.
Cheesecake: Combined with coconut, this classic tastes like a holiday
With this recipe, the fresh taste of coconut not only brings you mentally to the beach in the Caribbean, but combined as a low-carb variant, we do without the calories in the cake base. This results in an airy and moist cheesecake. What you need for this:
- 500 g low-fat quark
- 400 g double cream cheese
- 200 ml coconut milk
- 5 eggs
- 50 grams of brown sugar
- 3 tablespoons stevia powdered sweetener
- 1 tsp ground vanilla
- 4 tbsp lime juice
- 3 tbsp cornstarch
- 3 tbsp grated coconut
- butter and flour for the mold
We show the preparation in the video.
Source used: kuechengoetter.de