Coconut and blueberry isn’t the most obvious flavor combination, but in a rich, creamy cheesecake, they totally work together. The recipe that follows features a satisfying filling flavored with coconut cream and fresh blueberries wrapped in a crunchy, buttery crust made of almond flour and shredded coconut. The best part is that it is low in carbs and totally guilt-free.
Everything about this cheesecake mirrors the traditional carb-heavy dessert, from the textures to the flavors, but with no sugar and very few carbs. Plus, coconut, almonds and blueberries are all very healthy. For me this cheesecake is not only the ideal dessert but a perfect breakfast, too.