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Coconut Cheesecake w/ Erythritol

Cheese Cake with half the calories!

Coconut Cheesecake SCD
5 from 1 vote

Coconut Cheesecake w/ Erythritol

This is a very simple delicious, coconut option for the basic cheesecake made with SCD legal ingredients.
Prep Time5 minutes
Firming3 hours
Total Time5 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, coconut, SCD
Yield: 8 slices
Calories: 114kcal
Author: Chef Verde


1/2 Cup sugar substitute using honey to make it SCD legal

  • ½ c powdered erythritol

Remaining ingredients

  • 1 gelatine 1 env (0.25oz) KNOX Gelatine
  • 1 c water boiling
  • 15 oz farmer cheese I use Friendship Farmer Cheese
  • 1 tsp vanilla use pure vanilla
  • 1 Almond pie crust
  • 50 g coconut shredded organic


  • Combine sugar substitute with gelatine in medium bowl.
  • Add boiling water, stirring for 5 minutes until all ingredients are fully dissolved
  • In large bowl, beat cheese and vanilla until blended.
  • Gradually beat in gelatine mixture.
  • Add optional coconut or other ingredients here and sir until blended
  • Refrigerate 45 minutes stir until thickened. Stir every 15 minutes.
  • Pour into crust and refrigerate for 3 hours or until firm.


Calories: 114kcal | Carbohydrates: 2g | Protein: 8g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 217mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg