Toasted coconut cheesecake berry tart!

This may be a bit of a splurge, depending on your individual carb goals. It’s infinitely better for you than its carby counterpart, though. So… enjoy!

Here’s how I did it-

Crust/shell:

4 T finely shredded, unsweetened desiccated coconut
2 oz cream cheese, cold
3 T coconut flour
4 T granulated erythritol
1 T flax meal (I used whole ground)
~2 T ice cold water

Preheat your oven to 325° F. In a food processor, combine everything but the water. Pulse until it comes together. Add small amounts of water until the texture resembles a stiff dough.

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Like this!

Spray a 9″ springform pan, or a tart pan, generously with nonstick cooking spray (or butter it.) Dust the pan with about a tablespoon of desiccated coconut.

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Like this!

Press the dough into the pan. It may seem too small an amount, and like it’s difficult to work with. Persevere!

Make sure the edges are raised.

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Like that!

Bake for about 20 minutes, or until just starting to turn golden brown in the center and around the edges. If it puffs up, flatten it with a spatula. Remove from oven, stick it in the freezer to cool ASAP, BECAUSE YOU ARE SO IMPATIENT.

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Liek dis!

While your tart shell is baking, make your cheesecake filling!

What ya need:

6 oz cream cheese, softened
1 t vanilla
1 T heavy cream
4 T erythritol
1 t lime juice

Stir all of the above together until smooth and thickened. Put it in the fridge until you’re ready to spread it over the shell.

When the crust is completely cooled, spread the filling over it.

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Oooooh.

Then make it pretty with berries!

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Stick it in the fridge for at least an hour before slicing. Enjoy! Serves 8.

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My calculated nutrition info doesn’t include the berries, because that’s so variable. This is just for the crust and the filling. A serving is an eighth of the recipe.

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