With every blog article, I am always discussing the dangers of sugar and the dire effects on your body. But alas, we are human and want to enjoy a flavorful treat once in a while. Below, is a recipe for mini coconut sour cream cheesecakes which is kitchen tested and doctor approved!
Now, you must be wondering what is in this recipe that won’t make me feel guilty about eating it? This dessert is filled with saturated fat and cholesterol but has essentially no sugar or carbohydrates! As in our previous blog articles such as Everyone Knows…Or Do They? or video blog A Holistic Approach to Cholesterol we dive into how saturated fat and cholesterol in your diet are actually good for your heart and beneficial to every organ and cell in your body. This delicious recipe consists of organic cream cheese and organic eggs which is packed with saturated fat sure to fuel your metabolic fire and cholesterol to build your hormones and provide antioxidant protection to your cells. Coconut, often referred to as a super food, is used in a few ways in this recipe. Unsweetened coconut milk and coconut flakes are made from the meat of the coconut which has lots of saturated fat. Coconut products such as coconut meat, coconut oil or butter, due to all its saturated fat, is extremely stable and excellent to cook with. It even has a great natural sweetness, where in this recipe, allows you to enjoy this dessert with adding minimal amounts of Stevia, a natural sweetener.
Typical low fat dessert options such as cake are loaded with sugar, carbohydrates and are very low in healthy fats. These sugar laden treats are extremely dangerous to your body. Eating even a few bites of cake can spike your blood sugar and send your autonomic nervous system into a tailspin. Additionally, sugar feeds the “bad bacteria” in your gut, raises your triglycerides and makes you very hungry! Our recipe, we’re happy to say, only has less than 1g of sugar and carbohydrates and about 22 calories per mini cheesecake. Additionally, the healthy fats actually diminish your appetite. And finally, another reason we can urge you to try this recipe is because of the bite sized portions. Sometimes, all you need is a little taste and with this recipe, it’s much easier to do so. Enjoy!
Mini Coconut Sour Cream Cheesecakes (makes 80 mini cheesecakes)
Cheesecakes:
- 3- 8oz organic cream cheese softened (873 calories, 81g of sugar, and 10.5g of carbohydrates)
- 12 stevia sweetener packets (0 calories, 0g of sugar, g of carbohydrates)
- 5 organic eggs (390 calories, 3g of sugar, 3g of carbohydrates)
- 1 tsp coconut extract (15 calories, 0g of sugar, and 0g of carbohydrates)
- 1/3 cup unsweetened coconut milk (15 calories, 0g of sugar, <1g of carbohydrates)
Topping:
- 1/2 pint organic sour cream (368 calories, 6.4g of sugar, 6.4g of carbohydrates)
- 2-3 stevia sweetener packets (0 calories, 0g of sugar, 0g of carbohydrates)
- 1 tsp coconut extract (15 calories, 0g of sugar, and 0g of carbohydrates)
Coconut Flakes:
- 1 cup unsweetened Coconut Flakes (110 calories, <1g of sugar, <1g of carbohydrates)
Directions:
Heat oven to 350 degrees. Spread coconut flakes evenly on a baking sheet. Bake the coconut flakes for 7-8 minutes or until light golden brown, stirring occasionally.
Beat cream cheese and stevia together until light and fluffy. Beat in eggs, unsweetened coconut milk, and coconut extract.
Line mini pans with mini cupcake liners. Fill in mini pans 3/4 of the way with filling. Bake in preheated 300 degree oven for 15 minutes.
Mix topping ingredients and drop small amount of topping onto cheesecakes. Bake 10 minutes more.
After cooling, sprinkle coconut flakes on top as a light garnish.
