Carbs 3 grams
For the crust:
6 Tbsp butter, softened
½ cup granulated sugar substitute
½ cup unsweetened coconut
¼ cup coconut flour
½ tsp baking powder
For the filling:
250 grams cream cheese
⅓ cup granulated sugar substitute
1 Tbsp lemon juice
For the strawberry swirl:
½ cup pureed strawberries (about ¾ cup chopped)
1 Tbsp granulated sugar substitute
To make the crust:
Cream together the butter and sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
Press into a lightly greased nonstick springform pan (9 inches or several mini's) and set aside.
To make the cheesecake filling:
Beat the cream cheese and sugar substitute together until smooth.
Add the egg and lemon juice and mix until thoroughly combined.
Pour the cheesecake filling over the crust.
Combine the strawberry puree and 1 Tbsp sweetener (I used Swerve.)
Drop by spoonfuls over the filling and then swirl gently with a knife or fork. Don't over mix.
Bake the cheesecake at 180 degrees: 28 minutes for a 9 inch springform pan, 22 minutes for 3 mini cheesecakes, 50 minutes if you double the filling recipe for a taller cheesecake.
After baking the cheesecake will have a slight wiggle in the center while warm.
Chill for several hours (longer for the bigger cake) until firm before serving chilled.