Keto Coconut Cheesecake

Ingredients for 1 servings:

• 125 g lard
• 125 g vegetable fat
• 1 tbsp vegetable oil for the mold
• 1 kg low-fat curd cheese
• 20 ml liquid sweetener
• 180 g desiccated coconut
• 1 packet of vanilla pudding powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• 4 eggs
• 4 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 20 minutes

low carb, for a 26cm springform pan

Melt the lard and vegetable fat in a saucepan over low heat. Brush a 26cm springform pan with neutral-flavored oil. Combine all other ingredients except the fat in a large mixing bowl and stir to combine. Add the melted fat in small amounts and mix everything together. Pour the mixture into the springform pan and spread evenly. Bake in an oven preheated to 150°C fan-assisted oven or 170°C conventional oven for approximately 60 minutes on the middle rack. Turn off the oven after baking. Let the cake cool in the oven for approximately 1 hour, then let it rest for 3 hours. Per slice (based on 8 slices), the cake contains: 13g carbs (9%), 22g protein (14%), 53g fat (77%) = 600 kcal.