No-Crust Triple Chocolate Coconut Cheesecake

Yield: 8 servings
Serving Size: 1 slice

Net Carbs: 5.5g per serving
Fat: 16g per serving
Protein: 4g per serving

Base Ingredients

• Two 8 oz bars of regular cream cheese, softened
• 2 large eggs
• ¼ cup coconut manna or coconut cream
• ¼ cup shredded unsweetened coconut
• ½ cup MonkSweet+ with Stevia (or other natural sweetener)—to taste
• 2 tsp pure vanilla extract

Triple Chocolate Coconut Ingredients

• ¼ cup unsweetened dark cacao or cocoa powder
• 2 Tbsp Anthony’s cacao nibs
• 2 Tbsp Lily’s Dark Chocolate Chips (or other sugar-free chips)
• ¼ tsp pure coconut extract (optional)

Directions

1. Blend all BASE ingredients until smooth.
2. Add the above Triple Chocolate Coconut Ingredients to the cream cheese mixture.
3. Bake in preheated 350 degree Fahrenheit oven for 25 to 30 minutes or until firm.
4. Allow to cool.
5. If desired, top with additional 1 to 2 Tbsp of nibs, chips, or nuts