Blueberry Keto Cheesecake Swirl Squares

Ingredients

Crust:

• 1 cup pecans (For nut-free option substitute sunflower or pumpkin seeds)
• 2 tbsp coconut flour
• 2 tbsp monk fruit sweetener
• 2 1/2 tbsp coconut oil, melted
• 1 tbsp Healthy Crunch Chocolate Seed Butter
• 1/2 tsp vanilla extract
• ¼ tsp sea salt

Filling:

• 1 can full fat coconut milk, chilled overnight
• 2 tsp vanilla extract
• 1/4 tsp salt
• 2/3 cup monk fruit sweetener, divided
• 1/4 cup water
• 2 tsp agar powder
• 16 ounces dairy-free cream cheese plain
• 1/2 cup coconut yogurt plain
• Healthy Crunch Blueberry Chia Jam

Instructions

1. Grease an 8-inch spring form pan. Set aside.
2. Open coconut milk can and transfer all coconut cream and 1/4 cup coconut water into a stand mixer. Use whisk attachment and mix on high speed until thickened.
3. While it's mixing, add the vanilla extract, salt and 1/3 cup monk fruit sweetener. Set aside once thickened.
4. In a small sauce pan add water and sprinkle in agar powder. Bring to a boil and stir until dissolved. Set aside to cool.
5. In another mixing bowl add the cream cheese, yogurt and 1/3 cup monk fruit sweetener. Use a hand or stand mixer and blend on high until well combined. Taste and adjust sweetness if needed. On low speed, drizzle in the cooled agar until combined.
6. Fold in the whipped coconut cream. Pour mixture into pan and swirl blueberry jam on top. Refrigerate for 3-4 hours or overnight and cut into squares before serving. Happy Crunching!