Low Carb Raspberry And Coconut Crust Keto Cheesecake
For The Crust
For The Filling
- 6 Ounces Raspberries
- 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 then remove from the oven and allow to cool.
- 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. Once chilled, decorate with raspberries. Then slice and enjoy!