Ingredients
Scale
- 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
Instructions
- Preheat oven to 325ºF and prepare a 9-inch springform pan.
- Process macadamia nuts into a coarse crumb and mix with coconut, sweetener, and salt.
- Add melted butter and press mixture into the prepared pan. Bake for 12-15 minutes.
- Lower oven temp to 300ºF. Beat cream cheese and mix in sweeteners, coconut cream, and extracts.
- Add eggs one at a time, mix, and pour filling over cooled crust.
- Bake with a water-filled dish below for 70-90 minutes until edges are set.
- Cool to room temp, refrigerate for 2-3 hours.
- Beat whipping cream with powdered sweetener, spread on cheesecake, and top with toasted coconut.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Soften cream cheese for easier blending.
Taste mixture before baking to adjust sweetness.
Cool cheesecake thoroughly before adding topping for best texture.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Calories: 330
- Sugar: 2
- Sodium: 200
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 3
- Protein: 6
- Cholesterol: 90