Ingredients
- 1/4 cup/30g/1 oz unsalted macadamia nuts
- 1/4 cup/25g/0.8 oz rolled oats (make sure certified gluten free)
- 1/4 cup/60ml/2 oz melted butter
- 1 cup/250g/8.4 oz cream cheese, room temperature
- 1/3 cup/60g/2 oz Natvia
- 1 tsp vanilla extract
- 2 each eggs
- 1/4 cup/25g/0.8 oz unsweetened shredded coconut
Directions
- Preheat oven to 160°C grease 6 flexible mini cake pans.
- In a food processor combine macadamia nuts and rolled oats. Pour in melted butter and mix just until combined.
- Divide between mini cake pans and press down.
- Paddle cream cheese until light and fluffy. Add Natvia and mix until combined.
- Add eggs and vanilla and mix until combined.
- Add coconut and mix until combined.
- Spoon over crust.
- Bake for 20-25 minutes until set.
Macros for 1 cheesecake: Calories: 298 Fat: 29.3g Carb: 5.6g Fiber: 1.3g Sugar: 1.9g Protein: 6.1g
