For the crust:
6 Tbsp butter, softened
½ cup granulated sugar substitute
½ cup desiccated unsweetened coconut
¼ cup coconut flour
½ tsp baking powder
For the filling:
8 oz cream cheese
1/3 cup granulated sugar substitute (I used Pyure)
1 Tbsp lemon extract
To make the crust:
Cream together the butter and sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
Press into a lightly greased nonstick springform pan (8 inches or several mini’s) and set aside.
To make the cheesecake filling:
Beat the cream cheese and sugar substitute together until smooth.
Add the egg and lemon juice and mix until thoroughly combined.
Pour the cheesecake filling over the crust.
Sprinkle handful of coconut flakes on top
Bake the cheesecake at 350 degrees: 30 minutes for a 9 inch springform pan, 22 minutes for 3 mini cheesecakes, 50 minutes if you double the filling recipe for a taller cheesecake.
After baking the cheesecake will have a slight wiggle in the center while warm.
Chill for several hours (longer for the bigger cake) until firm before serving chilled