Recipe For Low Carb Coconut Macaroon Cheesecake

I was tempted to call this Paleo, but thought it might be a misnomer. I looked up Paleo cheesecakes to see and found half of them had cream cheese while the other half were made from cashews soaked in water.(?) I think it would be more accurate to call this Primal Cheesecake, but not as many folks know what that is. Have I lost most of you? Suffice it to say that this cheesecake that I am presenting today is gluten free and very low in carbs. There are no grains or refined sugars in it either. That being said, this was not rubbery or weird tasting or anything that might be expected from a health-i-fied dessert. In fact it was quite good. It was gone within an hour of dinner being over. My children covered it in caramel and chocolate sauces and said it tasted like those coconut Girl Scout cookies in cheesecake form.

I am going to admit now that I didn’t make it more than 5 days on the Autoimmune Paleo plan. I still am avoiding nightshades (potatoes, peppers, tomatoes and eggplant). I still am avoiding corn, too, but I have had rice and will continue to eat it. I couldn’t give up nuts or dairy either. I may have eaten a Ghirardelli Intensely Dark Sea Salt Soiree, too.

I am weak-willed, but happy. Instead of feeling guilty, I realize that I have learned a lot. I need carbs in the form of a rice cake or pancake every three or four days. I want chocolate once a month. I like more vegetables than I realized. Meat at every meals makes me sick to my stomach. Fruit make a very satisfying snack or dessert. My kids think I am nuts…but that has been true for years.

1. Info for Low Carb Coconut Macaroon Cheesecake

• Cook Time: unavailable
• Total Time: unavailable
• Servings: unavailable
• Calories: unavailable

2. Ingredients for Low Carb Coconut Macaroon Cheesecake

• Crust:
• 4 Tbsp coconut oil
• Filling:
• 2 eggs + 1 egg yolk
• ⅓ cup pure maple syrup
• 1 tsp vanilla bean paste
• 3 8 oz bricks cream cheese, room temperature
• Topping:
• ⅔ cup unsweetened coconut, shredded and toasted
• 1 egg white

3. Directions:

1. Combine crust ingredients in a bowl.
2. Press into a 9 inch spring-form pan.
3. In a mixing bowl, beat cream cheese.
4. Add eggs and yolk.
5. Add maple syrup, vanilla and coconut extract, mixing until smooth.
6. Pour onto crush and bake in a preheated 350 degree oven for 35 minutes.
7. While the cheesecake is baking, use a whisk attachment to beat white until soft peaks form.
8. Add vanilla and maple syrup and continue beating until stiff peaks form.
9. Fold in remaining coconut.
10. Spread on top of cheesecake.
11. Return to oven and bake 20 more minutes.
12. Let cool for 15 minutes in the pan.
13. Run a knife around the edge of the pan and remove the rim of the spring form pan.
14. Refrigerate at least 1 hour before serving.
15. Serve with fruit or chocolate or caramel sauce.