• María Fernanda López

Coconut Caramel Cheesecake (Keto & Gluten Free)

Since this is my birthday month and this recipe is going live on the day of my birthday I thought I might make this recipe extra fun and of course, add some sprinkles to this recipe featuring some of my favorite food combinations!


Coconut + Caramel + Cream Cheese + Chocolate!


All the "C" action going one in here and guys, taste buds are very pleased! This recipe is an explosion of flavors and textures and it's actually a simple and easy recipe to make weather you are celebration your birthday too or just celebrating the fact that we are alive!



For the crust of this cheesecake I decided to use one of Cali'flour Foods Plain Crust! These are made from cauliflower (yeah, you heard right!) and cheese! And to be honest you can tell the difference once you get a bite of all the flavors.



The sweet and salty contrast is just phenomenal! An absolute must try if you ask me. That's the fun of cooking, baking and creating recipes with what life has to offer. I also used some of these Cali'flour Crusts to make other recipes!



So you can already tell that these crusts go beyond pizza recipes! They truly rock, and you can use the discount code "PURELYHL" for discount!

Easy ingredients, here's what you need for this Coconut Caramel Cheesecake:



The caramel sauce I used is the one I also used on my Dulce de Leche Brownies, the first recipe in where I use my Dulce de Leche recipe AKA Caramel Sauce, that's just the Mexican name. Serves the same delicious purpose!



So we've got the crust in here, then we are topping it with cream cheese, shredded coconut and finally the melted chocolate and the caramel sauce. This recipe might take you about 30 minutes. Quick and easy!



Super easy and delicious cheesecake!

  1. Preheat the your oven at 350.

  2. Place the tortilla in a circular baking dish as your crust.

  3. Bake for 20- 25 minutes.

  4. Beat the cream cheese with monk fruit and coffee.

  5. Once the crust is baked top cream cheese and coconut.

  6. Top with melted chocolate and caramel sauce.

  7. With knife create some swirls.

  8. Freeze for a couple minutes or overnight.

  9. Let it cool down, slice into 8 pieces and enjoy!



Now you know the basics about this simple recipe, and how easy it is to make! Also great to share with your loved ones since this recipe is:

  • Gluten Free

  • Low Carb

  • Keto Friendly

  • Freezer Friendly



Can I freeze this recipe?

Yes! Another good thing about this recipe is that you can keep it in the freezer. My recommendation is to slice it up before freezing it and that way you have slices of cheesecake ready to devour!



They are great to enjoy along with a cup of coffee or your favorite latte, while watching a movie or just sharing with a friend. Who can say no to a good cheesecake?



So for all the cheesecake fans, are you ready to get started? Don't forget to share, pin, save or bookmark this recipe! Remember to spread the joy and this recipe, anyways, have a great day everyone!


With love,

María



Try more recipes here!



Coconut Caramel Cheesecake

By María Fernanda López

Serves 8


Ingredients


  • 1 plain low carb Cali'four crust (PURELYHL for discount)

  • 1 block (8oz) of cream cheese

  • 1/2 cup of granulated monk fruit (PURELYHL for discount)

  • 1/4 cup black coffee or nut milk

  • 1/4 cup of shredded coconut (unsweetened)

  • 2 oz of low carb melted chocolate

  • 1/4 cup of keto caramel sauce (recipe here)


Method

  1. Preheat the your oven at 350.

  2. Place the tortilla in a circular baking dish as your crust.

  3. Bake for 20- 25 minutes.

  4. Beat the cream cheese with monk fruit and coffee.

  5. Once the crust is baked top cream cheese and coconut.

  6. Top with melted chocolate and caramel sauce.

  7. With knife create some swirls.

  8. Freeze for a couple minutes or overnight.

  9. Let it cool down, slice into 8 pieces and enjoy!


Nutritional Information per serving (227 kcal)

Fat: 21.5g

Carbs: 6.4g

Fiber: 3.3g

Net Carbs: 3.1g

Protein: 5.5g




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