Hello loves! I have been wanting to make these for SO long – it always sounded so daunting and honestly, like a big pain in the ass. But I’m happy to report that it was actually super quick and easy!

Crust ingredients → food processor
Filling ingredients → blender

Bam! Done.

You can even make this EASIER by instead of using a muffin tin, using a cake pan and just cutting into squares when frozen 🙂

I made the base and then added various things to make different flavor like blueberry, cacao, and coconut ♥

These are ~80% fat, with about 10 g carbs per serving so they can be incorporated into a keto diet for sure. Just don’t go too wild and eat a bunch at once 🙂

………………………………

INGREDIENTS

Crust:

  • 1 cup raw walnuts
  • 1/3 c coconut butter

Filling:

  • 1.5 c soaked raw cashews
  • 1/3 c coconut oil
  • 1/2 c coconut cream
  • Juice of one lemon
  • *1/3 c agave (adjust to taste)
  • 1 tbsp vanilla
  • 2 tsp almond extract
  • Lemon zest to taste

INSTRUCTIONS

Crust: Add walnuts to food processor and pulse. Add in coconut butter until the dough sticks together. Lightly grease a muffin tin and scoop ~ 1 tbsp of dough into each tin. Press down with your fingers or spoon to flatten.

Filling: Whiz everything up in blender until a creamy consistency is achieved! Pour into tins and add whatever toppings sound delicious 😘 Freeze for a few hours and enjoy!

*If you want to eliminate calories from the sugar, use Monkfruit sweetener or Stevia instead!

NUTRITION INFO

For those of you who are interested, here is the calorie/macro information:

  • Total Calories: 3,483
  • Total Fat (g): 322.3
  • Total Carbs (g): 117
  • Total Protein (g): 51

Macro ratio: 81% fat / 13% carbs / 6% protein

To calculate calories per serving, simply divide the total calories for the WHOLE batch (2,790) by the number of cheesecakes you end up making. I made 12 cheesecakes, so each of my cakes had 290 calories, 26.8 g fat, 10 g carbs, and 4.2 g protein. 🙂

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