How to make low carb coconut and blueberry cheesecake

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Before I went on my low-carb diet, I thought I wouldn't be able to eat anything. I dreaded the start date because I was certain I was going to be starving to death as I became a Keto-convert. As it turns out, not only is that not the truth, but there's also a huge bonus to eating low-carb foods. You can still eat tasty desserts like the one below. This low-carb coconut and blueberry cheesecake is decadent and rich but still fits in my diet plan.
It's pretty amazing that you don't even have to bake this cheesecake, either! You do have to bake the coconut crust, which is gluten-free in addition to being low-carb. But once the crust is baked, you just fill it up with sweet cheesecakey goodness and enjoy. During fruit season, I definitely plan to swap out the blueberries for strawberries, raspberries, blackberries -- and maybe even a mix of all four!
Cooktop Cove
How to make Low carb coconut and blueberry cheesecake
12 slices
30 minutes
20 minutes
50 minutes
3 cups desiccated, unsweetened coconut
1 cup low-carb sweetener, divided
2 egg whites
1/4 cup unsalted butter, melted
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla extract
2 cups blueberries
1 cup whipped cream
Preheat the oven to 350 degrees F. Grease the insides of a springform cake pan with nonstick spray and line the bottom with parchment paper. Set aside.
In a large bowl, combine the desiccated coconut, 1/2 cup of the sweetener, egg whites, and melted butter. Whip until the mixture is well combined.
Using your hands, spread the mixture all around the sides and bottom of the prepared cake pan until all the surfaces are covered.
Bake for 20 minutes, until the shell is golden brown and firm.
Meanwhile, beat the cream cheese with the remaining sweetener and vanilla. Continue beating until the mixture is very smooth and pourable.
Fold half of the blueberries into the filling before you spoon it into the coconut shell.
Place the cake into the refrigerator and chill for at least 4 hours or overnight.
In a medium bowl, beat the whipped cream and top the cheesecake.
Garnish the cake with the remaining blueberries.
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