Key lime coconut “Cheesecake” (paleo, aip, dairy-free, gluten-free)

With a texture just like cheesecake, these little key lime treats came out creamy and rich. The crunchy, sweet, nutty crust compliments the creamy tart cake well.

Dairy-free, gluten-free, Paleo, and AIP if you’ve determined you do okay with nuts and eggs. I’ll work on an eggless vegan version next.

For crust, see this recipe. Though for this one I used pecans and decided to used a regular sized muffin tin. Also bake these only for 4 minutes.

For the filling see this recipe but add 4 whole eggs instead and 1 can of coconut cream (just the thick creamy part.). And I used 3/4 cup fresh squeeze key lime juice.

Pour custard into the par-baked tart cups and back into the 350 degree over for another 15-20 minutes or until custard is set. You want to place the muffin pan on the top half of your oven bc we are kind of racing against time here with a custard that cooks more slowly; need to get the filling cooked without burning the crust and I find keeping the pan away from the bottom of the oven seems to help that.

Let cool for a few hours, ideally overnight and then enjoy a creamy, nutty, tart & sweet key lime treat.

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