Coconut Cheesecake with Macadamia Nut Crust

Name: Coconut Cheesecake with Macadamia Nut Crust
Ingredients: Crust:; 1 cup raw macadamia nuts; 1 cup finely shredded coconut, unsweetened; 3 tbsp Swerve Sweetener; 1/4 tsp salt; 2 tbsp oil or melted butter (I used macadamia nut oil); Filling:; 1 & 1/2 lbs cream cheese (3 8-ounce packages), softened; 3/4 to 1 cup Swerve Sweetener, depending on how sweet you like it; 3 large eggs, room temperature; 2/3 cup full fat coconut milk (canned), room temperature; 1/2 tsp vanilla extract; 1/2 tsp coconut extract; Topping:; 3/4 cup whipping cream; 2 tbsp powdered Swerve Sweetener; 1/2 tsp vanilla or coconut extract; 1/2 cup large flaked coconut, lightly toasted

Coconut Cheesecake with Macadamia Nut Crust was pinched from <a href="http://alldayidreamaboutfood.com/2014/07/low-carb-coconut-cheesecake-with-macadamia-nut-crust.html" target="_blank">alldayidreamaboutfood.com.</a>

INGREDIENTS

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Crust:

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1 cup raw macadamia nuts

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1 cup finely shredded coconut, unsweetened

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3 tbsp Swerve Sweetener

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1/4 tsp salt

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2 tbsp oil or melted butter (I used macadamia nut oil)

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Filling:

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1 & 1/2 lbs cream cheese (3 8-ounce packages), softened

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3/4 to 1 cup Swerve Sweetener, depending on how sweet you like it

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3 large eggs, room temperature

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2/3 cup full fat coconut milk (canned), room temperature

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1/2 tsp vanilla extract

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1/2 tsp coconut extract

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Topping:

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3/4 cup whipping cream

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2 tbsp powdered Swerve Sweetener

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1/2 tsp vanilla or coconut extract

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1/2 cup large flaked coconut, lightly toasted

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