Keto Coconut Cheesecake

Name: Keto Coconut Cheesecake
Prep time: 20 min
Cook time: 40 min
Total time: 240 min
Ingredients: 1 ½ cups almond flour; ¼ cup unsweetened shredded coconut; ¼ cup melted butter or coconut oil; 2 tbsp powdered erythritol or allulose; ½ tsp vanilla extract; Pinch of salt; 16 oz cream cheese (softened); ½ cup powdered erythritol or allulose; 2 large eggs (room temperature); ½ cup coconut cream; 1 tsp vanilla extract; ½ tsp coconut extract (optional); ½ cup unsweetened shredded coconut (for filling); ¼ cup toasted shredded coconut (for topping); Optional: sugar-free whipped cream

If you love the creamy decadence of cheesecake but want a low-carb, keto-friendly version, this Keto Coconut Cheesecake is your dream come true. It’s rich, velvety, and infused with tropical coconut flavor, making it feel indulgent without the sugar. The buttery almond crust, silky cream cheese filling, and hint of coconut create a dessert that’s satisfying, elegant, and completely guilt-free.

This cheesecake is perfect for holidays, special occasions, or even a luxurious weeknight treat. Achieving the perfect texture — creamy but firm — is key. After experimenting with different ratios of cream cheese, coconut cream, and sweetener, I found this version strikes the ideal balance: smooth and decadent, yet not overly dense.

Whether you’re serving it for dessert or keeping it in the fridge for a quick indulgence, this keto coconut cheesecake delivers tropical flavor and creamy satisfaction in every bite.

Ingredients

For the Crust

1 ½ cups almond flour
¼ cup unsweetened shredded coconut
¼ cup melted butter or coconut oil
2 tablespoons powdered erythritol or allulose
½ teaspoon vanilla extract
Pinch of salt

For the Cheesecake Filling

16 oz (2 blocks) cream cheese, softened
½ cup powdered erythritol or allulose
2 large eggs, room temperature
½ cup coconut cream (the thick part from canned coconut milk)
1 teaspoon vanilla extract
½ teaspoon coconut extract (optional for extra coconut flavor)
½ cup unsweetened shredded coconut

For the Topping

¼ cup unsweetened shredded coconut, lightly toasted
Optional: sugar-free whipped cream

Substitutions

Almond Flour: Can be replaced with finely ground pecans or sunflower seed flour for a nut-free crust.
Butter: Coconut oil or ghee works well for dairy-free options.
Sweetener: Allulose is smoothest, but monk fruit or powdered erythritol also works.
Coconut Cream: Use heavy cream if you prefer a less pronounced coconut flavor.
Cream Cheese: Use dairy-free cream cheese alternatives for a vegan-friendly version.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

Step 2: Make the Crust

In a medium bowl, combine almond flour, shredded coconut, melted butter, sweetener, vanilla, and salt. Mix until crumbly but holds together when pressed.
Press evenly into the bottom of the prepared pan. Bake for 10–12 minutes until lightly golden. Set aside to cool.

Step 3: Prepare the Cheesecake Filling

In a large mixing bowl, beat softened cream cheese and sweetener until smooth and creamy.
Add eggs one at a time, beating on low speed to prevent air bubbles.
Mix in coconut cream, vanilla extract, and coconut extract (if using) until fully combined. Fold in shredded coconut.

Step 4: Assemble and Bake

Pour the filling over the pre-baked crust and smooth the top with a spatula.
Bake for 35–40 minutes, or until the center is set but slightly jiggly. Do not overbake.

Step 5: Cool and Chill

Let the cheesecake cool at room temperature for 30 minutes, then refrigerate for 3–4 hours or overnight for best results.

Step 6: Add Topping and Serve

Sprinkle lightly toasted shredded coconut over the top before slicing. Serve chilled, optionally with sugar-free whipped cream.

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Preparation & Cooking Time

Prep Time: 20 minutes
Cook Time: 40 minutes
Cooling/Chilling Time: 3–4 hours
Total Time: About 4 hours 30 minutes
Serves: 10–12 slices

Chef Tips

Room temperature ingredients: Ensure eggs and cream cheese are at room temperature to avoid lumps.
Prevent cracks: Don’t overbeat and avoid sudden temperature changes.
Toasted coconut topping: Toast in a dry skillet for 3–4 minutes until golden for extra flavor.
Crust firmness: Press crust firmly and bake slightly longer if you prefer a crunchier base.
Make-ahead: This cheesecake improves in flavor and texture after chilling overnight.

Flavor Variations

Chocolate Coconut Cheesecake: Add 2 tablespoons of unsweetened cocoa powder to the filling.
Lemon Coconut Cheesecake: Add 1 teaspoon of lemon zest for a bright citrus twist.
Berry Coconut Cheesecake: Swirl in ½ cup of sugar-free raspberry or blueberry puree before baking.
Tropical Pineapple Coconut: Fold in ¼ cup finely chopped, unsweetened pineapple for a tropical version.

Meal Prep & Storage

Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Serving tip: Slice with a warm knife (run under hot water) for clean cuts.
Make-ahead: Perfect for parties or holidays — prepare a day in advance for best results.

FAQs

Can I make this dairy-free?
Yes! Use dairy-free cream cheese, coconut cream, and coconut oil instead of butter.

Do I have to use coconut cream?
You can substitute heavy cream, but the coconut flavor will be milder.

Can I use a different nut flour for the crust?
Yes, pecan or walnut flour works well and adds extra flavor.

How do I prevent cracks on top?
Bake on the center rack and avoid overbaking. Cooling slowly at room temperature before refrigerating also helps.

Can I make mini cheesecakes?
Yes! Use a muffin tin lined with paper cups and reduce baking time to 20–25 minutes.

A Slice of Tropical Indulgence

This Keto Coconut Cheesecake brings the perfect tropical touch to a classic dessert. The creamy coconut filling, buttery almond crust, and lightly toasted coconut topping create a decadent treat that’s low in carbs but high in satisfaction. Whether it’s a special occasion, a holiday centerpiece, or a personal indulgence, each bite is velvety, sweet, and guilt-free — the perfect way to enjoy cheesecake on keto.