Keto Coconut Cheesecake
This rich and creamy keto coconut cheesecake tastes like a tropical escape in every bite! With a buttery coconut crust and smooth filling, it’s indulgent, low-carb, and irresistibly good.
Ingredients
- For the Coconut Crust
- 1 ½ cups unsweetened shredded coconut
- ½ cup almond flour
- ¼ cup melted butter
- 2 tbsp powdered erythritol or monk fruit
- ½ tsp vanilla extract
- For the Cheesecake Filling
- 16 oz cream cheese softened
- ½ cup powdered erythritol or allulose
- ½ cup canned full-fat coconut milk
- 2 large eggs
- 1 tsp coconut extract
- ½ tsp vanilla extract
- ¼ cup unsweetened shredded coconut
- For the Topping
- ½ cup heavy whipping cream
- 1 tbsp powdered erythritol
- 2 tbsp toasted shredded coconut for garnish
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Mix shredded coconut, almond flour, melted butter, sweetener, and vanilla until crumbly.
- Press into the pan bottom and bake 10–12 minutes until golden. Let cool.
- In a bowl, beat cream cheese and sweetener until smooth.
- Add coconut milk, extracts, and eggs (one at a time); mix gently.
- Fold in shredded coconut and pour over cooled crust.
- Bake 40–45 minutes until edges set and center slightly jiggles.
- Turn off oven, crack door, and let cheesecake cool inside for 30 minutes.
- Cool completely, then refrigerate 4 hours or overnight.
- Whip heavy cream with sweetener; spread on top and sprinkle toasted coconut before serving.
Notes
Use room-temperature ingredients for a silky, lump-free batter.
Don’t overbake — a wobbly center means creamy perfection.
Chill overnight for best flavor and texture.
Toast coconut in a dry pan for extra crunch and aroma.
Store refrigerated for up to 5 days or freeze slices for 2 months.