Mini coconut cheesecake

Snack • Dairy • up to 15 min • No cooking • AIRFRYER
Sugar-free • Gluten-free

Ingredients:
* Cottage cheese – 50 g
* Coconut flakes – 1 tablespoon (10 g)
* Cream – 1 tablespoon (15 ml)
* Erythritol – to taste

PREPARATION – NO COOKING:
* Place the cottage cheese in a blender or bowl.
* Add the coconut flakes, cream, and erythritol.
* Blend or mix thoroughly until smooth.
* Transfer the mixture to a small bowl. molds.
* Chill in the refrigerator for at least 30 minutes.

PREPARATION – AIRFRYER (OPTIONAL):
* Transfer the mixture to an ovenproof baking tin.
* Bake in the Airfryer at 160°C for 8 minutes.
* Cool before serving.

📊KETO (1 serving):
* Calories ~210 kcal
* Fat ~18 g
* Protein ~10 g
* Net carbs ~2 g

💡 TIP:
* After cooling, the cheesecake has a more compact, dessert-like consistency.