Gluten free mini coconut cheesecakes + my weight loss update!

One of the hardest things to give up since I began my weight loss journey has been giving up sweets.
I am happy to share my latest update with you, as of this week I have lost 28 pounds in
the last 10 weeks, and I feel great!

Once I eliminated refined sugar and the majority of carbohydrates from my diet, I began
to feel more energetic, sleep better (and a little less) and experience less recovery time
after pushing my body etc…The goal remains to reverse my borderline Type II Diabetes,
and maintain a healthy weight and blood sugar for the long term.  I’m just tired of yo-yo’ing
every few years, losing the weight and watching it creep back on again.

I’m Swedish, and if you know a Swede, you know we love a little cookie or dessert often.
Desserts and entertaining seem to go hand in hand as well.  We love to entertain and invite
family & friends over to enjoy some time getting to know each other while the kids play
and we relax.

In my quest to find and create low carb recipes and gluten free recipes I have had a hard
time finding treats that I would enjoy, as well as others who don’t follow my eating plan.

I was very excited to come across this recipe recently, and with a few modifications,
I turned it into a creamy, rich dessert that no one knows is actually low carb and gluten free!!

 

 

These make a great make ahead dessert, and are perfect for any occasion.  I will admit, it has been a busy week and I had one for breakfast recently (4 net carbs so I was still ok!) and it hit the spot with a cup of coffee on the run. Here is how I made my new favorite dessert:

Gluten Free Mini Coconut Cheesecakes
makes 1 dozen

Preheat oven to 350*
Line a muffin pan with 12 liners, and set aside.

For the crust:

  • 1 cup of whole almonds ground up in a blender or food processor
  • 1/4 cup of melted butter
  • 1/2 teaspoon of pumpkin pie spice

For the cheesecake:

  • 16 ounces of softened cream cheese
  • 1 cup of baking blend Splenda
  • 3/4 cup unsweetened shredded coconut
  • 2/3 cup coconut milk
  • 1 teaspoon of coconut extract
  • 2 eggs

Begin by combining the ingredients for the crust and evenly distributing into each muffin liner.  Push down to cover the bottom of the liner, and set aside. Next, use a mixer or hand mixer to blend the cream cheese and remove lumps, add remaining ingredients and blend well.  Add mixture to each muffin liner dividing equally, bake for 30 minutes or until golden on top. Remove them from the oven once they begin to turn golden in places on top and allow them to cool on the counter for one hour.  Then cover them and refrigerate at least one hour or until you are ready to serve them.

 

These would also be wonderful with a few fresh berries on top, or if you love
cheesecake and coconut like I do, I eat them just like they are.

 

I’m so glad we baked together today! Check out these other low carb & gluten free
recipes here:

 

Big Mac in a Bowl recipe

 

Low Carb Chocolate Mousse recipe

 

Homemade low carb protein bar recipe/ Atkins Bar recipe

 

 

 

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Comments

  1. Way to go!! Proud of you! These look amazing, will have to try them. I have a serious sweet tooth.

  2. Crystal Nell says:

    Congratulations on your weight loss!! Awesome!! Coconut cheesecakes look amazing. Can’t wait to try them. Thanks for the recipe!!

    • You are so welcome Crystal! And thank you too, it feels really wonderful. Have a great holiday – xo

      Tanya

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  1. […] Gluten free mini coconut cheesecakes – these look almost too cute to eat […]

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