Keto Coconut Mini Cheesecakes: The Perfect Summer Dessert

This summer, I always have these keto coconut mini cheesecakes ready in the freezer (with less than 4g of carbs): they are my clever dessert of the summer! These delightful treats are not only delicious but also fit perfectly within a low-carb lifestyle, making them an excellent choice for satisfying a sweet tooth without the guilt.

Ingredients

For the Crust

• US Measurements:

  • 1/4 cup almond flour (20 g)
  • 1/4 cup coconut flour (20 g)
  • 2 tablespoons erythritol or xylitol (20 g)
  • 2 tablespoons unsweetened cocoa powder (10 g)
  • 2 tablespoons melted coconut oil (30 g)

• European Metric:

  • 20 g almond flour
  • 20 g coconut flour
  • 20 g erythritol or xylitol
  • 10 g unsweetened cocoa powder
  • 30 g melted coconut oil

For the Filling

• US Measurements:

  • 1/4 cup mascarpone cheese (50 g; alternatively, use strained ricotta)
  • 2 tablespoons erythritol or preferred sweetener (20 g)

• European Metric:

  • 50 g mascarpone cheese (or strained ricotta)
  • 20 g erythritol or preferred sweetener

Optional Topping

• Cocoa powder and water for a thin glaze

Directions

Step 1: Prepare the Crust

In a bowl, combine the almond flour, coconut flour, cocoa powder, and your chosen sweetener. Add the melted coconut oil and mix thoroughly until you achieve a compact, workable dough. Distribute the mixture into a square mold (preferably 4×4 inches or 10×10 cm) placed on a small plate or tray. Level and compact the base using the back of a spoon or slightly damp fingers.

Step 2: Make the Filling

In another bowl, add the mascarpone cheese, the chosen sweetener, and vanilla extract. Using an electric mixer, beat for about 30-60 seconds, until smooth and homogeneous. Pour the cream over the cocoa base and smooth it out with a spatula.

Step 3: Chill the Cheesecakes

Place the filled mold in the freezer for at least 30 minutes or until you reach a firm but not completely frozen consistency. Once set, remove the mold and cut into four equal squares. Before serving, allow to sit at room temperature for 5-10 minutes.

Step 4: Optional Decoration

For a visual finish, you can create a light glaze by mixing cocoa powder with a little water until you achieve a creamy, pourable consistency. Drizzle over the cheesecakes before serving.

Nutritional Information

• Preparation Time: 10 minutes
• Cooking Time: 30 minutes (chill time)
• Total Carbohydrates: Less than 4g per serving

Cooking Tips and Tricks

1. Adjusting Coconut Flour: If you substitute coconut flour with another type, remember to adjust the liquid ingredients, as coconut flour has a high absorption capacity.

2. Choosing Cream Cheese Options: You can replace mascarpone with ricotta or a plant-based cheese to maintain the right density for the filling.

3. Storing Your Cheesecakes: Store the mini cheesecakes in the freezer. Allow them to partially thaw before consuming, as they aren’t suitable for long-term refrigeration due to the unstable fat content.

Variations

1. Berry Topped Cheesecakes: Add a layer of sugar-free berry compote on top of the filling before freezing for a fruity twist.

2. Chocolate Mint Delight: Incorporate a few drops of mint extract into the filling for a refreshing mint chocolate cheesecake experience.

These keto coconut mini cheesecakes are not only easy to make but also a wonderful treat to help you stay on track with your low-carb diet while enjoying the sweet flavors of summer. Enjoy experimenting with variations and make these your go-to dessert!