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!