Description

This Keto Coconut Cheesecake is a creamy, decadent dessert that’s perfectly suited for low-carb and keto diets. With a rich coconut-infused cream cheese filling on an almond flour crust, it’s satisfyingly sweet without the extra carbs. Simple to make and naturally gluten-free, it’s a crowd-pleaser for anyone watching their sugar intake.

Ingredients

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For the Crust

1 1/2 cups almond flour
1/4 cup shredded unsweetened coconut
1/4 cup melted butter
2 tablespoons powdered erythritol (or preferred keto-friendly sweetener)
1/2 teaspoon vanilla extract

For the Cheesecake Filling

16 oz (2 blocks) cream cheese, softened
3/4 cup powdered erythritol (or preferred keto-friendly sweetener)
3 large eggs, at room temperature
1 cup canned coconut milk (full-fat, well stirred)
1 teaspoon coconut extract
1 teaspoon vanilla extract
1/2 cup unsweetened shredded coconut

For the Topping (optional)

1/4 cup toasted unsweetened coconut flakes
Whipped cream (sugar-free, optional)

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Instructions

Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine almond flour, shredded coconut, melted butter, erythritol, and vanilla extract. Mix until the mixture has the texture of wet sand. Press evenly into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, or until golden. Let cool while you prepare the filling.
Make the Filling: In a large bowl, use an electric mixer to beat the softened cream cheese and powdered erythritol until smooth and creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Mix in coconut milk, coconut extract, and vanilla extract until fully combined. Fold in the shredded coconut.
Assemble and Bake: Pour the filling over the cooled crust, smoothing the top with a spatula. Bake for 45-55 minutes, or until the center is mostly set but still slightly jiggly. If it browns too quickly, tent lightly with foil.
Cool and Chill: Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cheesecake to firm up.
Finish and Serve: If desired, top with toasted coconut flakes and a dollop of sugar-free whipped cream before serving. Slice and enjoy!

Notes

For best texture, use full-fat cream cheese and full-fat coconut milk.
Make sure all filling ingredients are at room temperature to prevent lumps.
The cheesecake can be made a day ahead and keeps well in the fridge for up to 5 days.
You can toast coconut flakes for topping in a dry skillet over medium heat for 2-3 minutes.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 1g
Sodium: 210mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 3g
Protein: 6g
Cholesterol: 75mg