These Keto Lemon Coconut Cheesecake jars are the perfect little sweet treat for a high fat diet! With only a few simple ingredients and steps you can whip these keto-friendly jars up in no time. Coconut and lemon is such a classic flavor combination, it’s so bright and fresh making it a nice detour from chocolate based dessert recipes.
Best of all, this real food treat is so versatile! Instead of lemon zest, you can try other flavors and add chocolate chips, orange zest, cinnamon, matcha or cacao powder. The perfect addition to your meal plan while following a lchf diet! These treats are small and low in calories so you can enjoy them even if you are trying to lose weight.
Preparation timeHands-on: 15 minutes Overall: 15 minutes
| Total Carbs | 7.2 | grams |
| Fiber | 2.2 | grams |
| Net Carbs | 5 | grams |
| Protein | 7.2 | grams |
| Fat | 26.1 | grams |
| of which Saturated | 16.4 | grams |
| Energy | 270 | kcal |
| Magnesium | 32 | mg (8% RDA) |
| Potassium | 179 | mg (9% EMR) |
Macronutrient ratio: Calories from carbs (7%), protein (10%), fat (83%)
Ingredients (4 servings) Crust:- 1/3 cup shredded unsweetened coconut, toasted (25 g/ 0.9 oz) + 4 tsp for topping
- 1/4 cup almond flour (25 g/ 0.9 oz)
- 1 tbsp powdered Swerve or Erythritol (10 g/ 0.4 oz)
- 1/4 tsp sea salt
- 1 tsp unsweetened vanilla extract
- 1 tbsp melted virgin coconut oil (15 ml)
- 8 oz cream cheese (227 oz)
- 1/4 cup powdered Swerve or Erythritol (40 g/ 1.4 oz)
- 3 tbsp coconut milk or heavy whipping cream (45 ml)
- 1/4 cup lemon juice (60 ml)
- 1 tsp fresh lemon zest
- 2 tsp unsweetened coconut extract
- Make the crust by mixing together the ingredients in a small bowl.
- Divide between 4 (115 g/ 4 oz) jars and set aside.
- Make the filling by combining all ingredients in a medium bowl.
- Mix with an electric mixer until smooth.
- Spoon into the jars and refrigerate 1 hour before serving.
- Top with additional toasted coconut and a slice of lemon before serving. Store in the fridge for up to 4 days.
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