Coconut keto dessert recipes – low carb cheesecake, raffaello, bounty


Below there are 3 coconut keto recipes of amazing low carb desserts. They will be appreciated by coconut fans for sure!

Coconut is one of the best products for keto diet. From plant products it is number one for sure. This is because coconut contains a lot of fat and few carbohydrates. And its value for health is undeniable. In addition, it is also an incredibly delicious product. Therefore, it can be eaten as a meal itself. But more often coconut and derived products are used in cooking. Especially taking into account that derivative products to easier to get than the fruit itself.

Coconut keto cheesecake

Soft coconut keto cheesecake with a delicate creamy taste.

coconut keto cheesecake recipe

Ingredients

  • 400 g coconut milk
  • 1 kg of cream cheese
  • 50 g coconut flour
  • 50 g of coconut flakes + 20 g to sprinkle on top
  • 6 eggs
  • 50-100 g of erythrol / sweetener (it is best to try to add a little to the mass and estimate yourself how much you need to add, because the amount is highly dependent on cream cheese)
  • vanilla flavor / real vanilla

Preparation

Cheese, vanilla, sweetener, flakes are mixed at a slow speed in a blender. Add eggs, flour and mix thoroughly. Gradually dobavlaet selected sweetener (aritra, sour, etc.), watching the change in consistency of the dough. It must not to be liquid.

Take a baking dish, preferably 22 cm in diameter, and lay parchment paper on it. Or you can use silicone molds. Then pour the dough into the form and send in a preheated oven. It’s better to put one more dishes filled with water to the bottom of the oven. The water will evaporate, which will allow the cheesecake not to dry out.

Bake the coconut keto cheesecake for 15 minutes at 180 degrees, and then another 60 minutes at 140 degrees. After that, turn off the oven and leave the dessert for another 30 minutes there. It’s better to leave it for a night in the fridge to completely cooling.

You can sprinkle the coconut keto cheesecake top with coconut flakes both before you send it to the oven, to make it a little crispy, or after cooling.

Nutrition value

Per serving:

  • Calories: 372
  • Proteins: 14
  • Fat: 33
  • Carbohydrates: 4,6

Low carb Raffaello

The recipe is for 10 sweets.

coconut keto Raffaello recipes

Ingredients

  • 100 g butter
  • 150 g of coconut flakes + 20 g for coating
  • pinch of salt
  • Sweetener
  • 10 PCs of nuts

Preparation

Grind coconut flakes in a blender. Put in a bowl and add the butter, salt and grind until smooth. You can add flavor.

Roll the coconut keto balls from the dough, place a nut inside each sweet. Cover them with coconut flakes.

You can eat immediately, but if you first cool, it will be tastier.

Sweets can be saved in the fridge for several days.

Nutritional value

It can vary greatly depending on which nuts you choose. Therefore, below are the info excluding nuts on all 10 balls.

  • Calories: 1112
  • Proteins: 7
  • Fat: 117.1
  • Carbohydrates: 7.5

“Bounty” low carb cake

Coconut keto cake recipe without eggs, which do not require baking.

A great replacement for beloved “bounty” bars.

coconut keto bounty low carb recipe

 Bottom layer

Ingredients

  • 100 g butter
  • 100 g coconut flakes
  • 50 g coconut flour (or ground chips)
  • 30 g cocoa
  • Sweetener

Preparation

Melt the butter and mix with the remaining ingredients. Pour the mass into a form lined with baking paper. Put it in the fridge for an hour until the layer hardens. At this time, prepare the filling.

Bounty filling

From this filling, you can also make bounty bars suitable for keto diet. To do this, put on a baking sheet with parchment small rectangles and pour them with melted keto chocolate.

Ingredients

  • 100 g coconut flakes
  • 400 g of coconut milk
  • 100 g coconut oil
  • Sweetener

Preparation

Place all the ingredients in a saucepan and bring to a boil. Remove from heat, let stand to cool off. The fakes will absorb the liquid and thicken the mass. The mixture should be quite thick (the spoon should stand in it). If the mass is too liquid, add two tablespoons of dissolved in water gelatin in accordance with the instructions on the package.

Put the coconut keto filling on the frozen in the fridge base and press down tightly. Put it in the fridge again.

Icing

  • 100 g of bitter chocolate (min. 85% + optional 50 g butter) or keto chocolate.

Dissolve the chocolate (with extra butter if you use it). Cool a little and pour on the coconut mass from the fridge. Put back it back to cool for an hour until the chocolate thickens.

For these proportions take the baking form with a diameter of 30 cm.

Even one piece of this coconut keto cake is very nutritious.

coconut keto dessert recipe

Nutritious value

Nutritional value 1/10 cake with chocolate glaze 85% and added butter:

  • Calories: 518 kcal
  • Proteins: 5
  • Fat: 50,3
  • Carbohydrates: 5,7

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