Pomegranate/Coconut egg white Cheesecake

Base Ingredients

1 tablespoon coconut oil

2 tablespoons coconut flour

2 tablespoons flax meal


Base method

Combine all ingredients, push into the base of a springform pan.

Bake for 10 mins at 200c



½ block Philadelphia cheese

1/3 cup nativa natural sweetener

½ cup puregg egg whites

2 teaspoons coconut flavour

30g shredded coconut

2 sheets unflavoured gelatine


Chesecake method

Combine all ingredients, place onto of cooled base and freeze for appox 1 hour


Topping ingredients

½ Pomegranate

2 spoons nativa natural sweetener