3 cups (180g) desiccated coconut unsweetened
¼ cup (54g) erythritol (or other granular sweetener)
2 egg whites
¼ cup (57g) melted butter, unsalted
1 teaspoon (5g) coconut oil
3 x 8oz (670g) cream cheese
2 cup (108g) erythritol (or other granular sweetener)
1 cup (120g) whipping/heavy (double) cream
6oz (165g) raspberries
zest of 1 lemon
3 tablespoons lemon juice
Preheat the oven to 180C/350F degrees.
In a bowl, mix the desiccated coconut, butter, egg whites and sweetener together.
Spoon the mixture into the cake tin and with clean wet hands, press the coconut mixture around the sides and bottom until the whole tin is covered.
Bake for 20 to 25 minutes until slightly golden and firm.
Remove from the oven and allow to cool.
In a bowl beat the cream cheese until soft.
Add the sweetener, lemon zest and juice
In another bowl whip the cream into stiff peaks, then fold into the cream cheese mixture.
Add the raspberries and gently stir, being careful not to break them up too much.
Spoon the filling into the coconut case and place in the fridge to chill for at least 4 hours or overnight.
Decorate with raspberries, slice, eat and enjoy!
Serving Size: 1/12 cake
Carbohydrates: 4g net
Recipe and much more can be seen on I Breathe ...I'm Hungry blog here
All the best Jan