How to make
The mold measures 8x9″ (20x23 cm).
I use stevia for pastries and erythritol powder which is 1:1 with sugar.
Separate the four eggs into whites and yolks.
Add all the other ingredients without the flour to the yolks and mix. Then add the coconut flour and mix again. Set the mixture aside.
Beat the egg whites until into a fluffy white mixture. Then gradually add them to the other mixture and mix with a spatula.
Pour the mixture into a mold lined with baking paper. Arrange the blueberries on top.
Add 8.1 oz (230 g) of cream cheese into a bowl. Add 1.1 oz (30 g) of sweetener and 1 egg to it. Stir with a spatula. Spread the mixture over the blueberries.
Bake the delicious cheesecake in a preheated oven at 360°F (180°C) for about 30 minutes.
Let the keto cake cool. You can sprinkle coconut shavings on top. Cut the Keto Cheesecake Coconut Brownie into 16 pieces.
Put it in the fridge for at least 30 minutes.
