Keto Coconut Cheesecake

Name: Keto Coconut Cheesecake
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Keto
Ingredients: 3/4 cup (100.5 g) raw macadamia nuts; 3/4 cup (60 g) finely shredded unsweetened coconut; 3 tbsp granular sweetener; 1/4 tsp salt; 2 tbsp melted butter (or oil); 1 1/2 lbs (680.39 g) cream cheese, softened; 2/3 cup (126.67 g) granular sweetener (adjust for sweetness); 1/2 cup (120 g) coconut cream, room temperature; 1 tsp coconut extract; 1/2 tsp vanilla extract; 3 large eggs, room temperature; 3/4 cup (177.44 ml) whipping cream; 2 tbsp powdered sweetener; 1/2 tsp vanilla or coconut extract; 1/2 cup (42.5 g) large flaked coconut, lightly toasted

By:

Lauren

Published:

June 14, 2025

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Keto Coconut Cheesecake is the perfect treat for those following a low-carb lifestyle but still craving something sweet. If you love desserts that are both creamy and delightful, this cheesecake will become your go-to recipe. Imagine sinking your fork into a slice that melts in your mouth, bringing together rich cream cheese and the tropical taste of coconut. The crunchy, buttery crust made from macadamia nuts adds a satisfying texture that’s hard to resist.

What’s even better is that you can enjoy this delicious dessert without the usual guilt that comes with cheesecake. Yes, this recipe keeps things low-carb while ensuring each bite is full of flavor. So, let’s roll up our sleeves and get cooking. Trust me; your taste buds will thank you for this one!

Why This Recipe Works

Keto Coconut Cheesecake combines the rich flavors of cream cheese and coconut with a delightful crust made from macadamia nuts. The careful balance of sweeteners and the method of baking ensure a creamy texture that won’t compromise your low-carb lifestyle. Each layer complements the other, creating a dessert that feels indulgent yet fits perfectly into your keto regimen.

Why You’ll Love This Keto Coconut Cheesecake

This recipe offers a guilt-free indulgence for cheesecake lovers while keeping your carb count low—essential for the Keto diet. The lusciousness of the cheesecake paired with the tropical essence of coconut makes every bite feel like a mini-vacation. Plus, your friends and family will absolutely love it, making it perfect for gatherings or just a cozy night in. You can feel great serving this beauty, knowing it aligns with your healthy eating goals.

Ingredients

3/4 cup (100.5 g) raw macadamia nuts
3/4 cup (60 g) finely shredded unsweetened coconut
3 tbsp granular sweetener
1/4 tsp salt
2 tbsp melted butter (or oil)
1 1/2 lbs (680.39 g) cream cheese, softened
2/3 cup (126.67 g) granular sweetener (adjust for sweetness)
1/2 cup (120 g) coconut cream, room temperature
1 tsp coconut extract
1/2 tsp vanilla extract
3 large eggs, room temperature
3/4 cup (177.44 ml) whipping cream
2 tbsp powdered sweetener
1/2 tsp vanilla or coconut extract
1/2 cup (42.5 g) large flaked coconut, lightly toasted

Making the Crust for Your Keto Coconut Cheesecake

First things first, preheat your oven to 325ºF. While that’s heating up, prepare a 9-inch springform pan. Lightly grease it and line the bottom with parchment paper, greasing the parchment as well. This will help with easy removal later.

Now, place the pan onto a large rimmed baking sheet. In a food processor, process the macadamia nuts until they resemble a coarse crumb texture. Transfer them to a mixing bowl and combine with shredded coconut, granular sweetener, and salt. Pour in the melted butter and mix well until everything is evenly coated.

Next, firmly press this mixture into the bottom of the prepared pan, making sure it’s even. Bake for 12 to 15 minutes until it starts to brown slightly around the edges. It smells amazing already, doesn’t it? Once done, remove it from the oven and let it cool.

Preparing the Filling for Your Keto Coconut Cheesecake

While your crust cools, lower the oven temperature to 300ºF. In a large mixing bowl, beat the softened cream cheese on medium speed for 1 to 2 minutes until it’s super creamy. Add in the granular sweetener, coconut cream, coconut extract, and vanilla extract, mixing until everything is well incorporated.

Now, you might want to taste your mixture! Adjust the sweetness or coconut flavor to your liking if needed. Add the eggs one at a time, mixing gently after each addition. Scrape down the sides of the bowl to make sure everything is well combined before you pour the creamy filling over the cooled crust. Spread it out to the edges for an even layer.

Place the springform pan on the center rack of the oven, with a baking dish filled with water on a lower rack. This helps create moisture, making your cheesecake creamier. Bake for about 70 to 90 minutes. You’ll know it’s done when the edges are set, but the center still has a slight jiggle. Once baked, let it come to room temperature. To remove the sides of the pan, run a sharp knife around the edges first. Then, cover with plastic wrap and refrigerate for at least 2 to 3 hours—if you can wait that long!

Creating the Topping for Your Keto Coconut Cheesecake

After your cheesecake has chilled, it’s time to make the topping. In a large bowl, beat together the whipping cream, powdered sweetener, and extract until stiff peaks form. This topping adds a lovely light texture to the cheesecake, making every bite a little more special.

Spread the whipped topping generously over the chilled cheesecake. Now for the finishing touch—sprinkle some lightly toasted coconut flakes on top for that added crunch. To toast coconut, heat it gently in a dry skillet over medium heat, shaking frequently until you see it turn lightly golden. This brings out such a delicious flavor!

Serving Suggestions

When you’re ready to serve, slice your Keto Coconut Cheesecake into generous portions. It pairs wonderfully with fresh berries or a drizzle of sugar-free chocolate sauce. This dessert not only pleases your palate, but it also impresses guests, giving you an opportunity to showcase your cooking skills.

Tips for Success

Make sure your cream cheese is softened enough for easy blending.
Don’t skip that taste test! Adjust the sweetness to match your preference before baking.
Cool the cheesecake properly before topping it for the best consistency.

Variations

If you’re in the mood for something different, there are plenty of variations you can try. Substitute macadamia nuts with pecans or almonds for a new flavor in your crust. For an added twist, swirl in some sugar-free fruit preserves. Chocolate lovers can enjoy a layer of sugar-free chocolate ganache before adding the whipped cream topping for that indulgent touch.

Storage Tips

Got leftovers? Store any leftover cheesecake in the refrigerator for up to a week. To enjoy it even longer, consider freezing slices wrapped in plastic wrap. This way, you can satisfy your sweet tooth later on!

Pairing Ideas

Enjoy your Keto Coconut Cheesecake with a cozy cup of herbal tea or a rich espresso. These beverages not only complement the rich flavors of the cheesecake but also help you stay on track with your low-carb lifestyle.

FAQs

1. Can I use other nut types for the crust?
Absolutely! Almonds or pecans work beautifully, though it may change the flavor slightly.

2. How do I know when the cheesecake is done?
The edges should set nicely, while the center remains a bit jiggly.

3. Can I make this cheesecake ahead of time?
Definitely! You can prepare it up to three days in advance and keep it in the refrigerator.

4. Is there a dairy-free alternative?
Yes! Experiment with dairy-free cream cheese and coconut cream if you prefer a non-dairy version.

5. How can I make it sweeter?
Adjust the granular sweetener in the filling to your taste before baking.

This Keto Coconut Cheesecake is not just a dessert; it’s an experience. With its creamy filling and delightful crust, every slice is a treat. Whether you’re celebrating a special occasion or simply indulging yourself, this recipe guarantees satisfaction without the guilt. Balancing rich flavors and textures, you’ll have a dessert that feels special every time!