Keto Coconut Cheesecake – All Day I Dream About Food

This Keto Coconut Cheesecake is the dreamiest dessert you will ever make. It features a macadamia nut topped with a creamy smooth filling, all topped off with sugar-free whipped cream.

This luscious keto cheesecake recipe is the sort of dessert that defies expectations. It certainly doesn’t look low carb or keto-friendly, and it doesn’t taste like it either. In fact, I challenge you to find a better coconut cheesecake anywhere!

Coconut is one of those ingredients that you either love or detest. I am a full-throated coconut lover and have the recipes to prove it. From chewy Keto Coconut Macaroons to my ever-popular Keto Coconut Cream Pie, I find no end of inspiration with that rich tropical flavor.

I first created this gorgeous coconut cheesecake back in 2014 and it stands the test of time. It’s such a wonderful recipe that I wanted to make it again and give it a few minor updates. If you love coconut desserts, this will be a dream come true.

Ingredients you need

• Raw macadamia nuts: You want raw macadamia nuts so they don’t get overcooked when you bake the cake
• Coconut: I use finely shredded unsweetened coconut for the crust and large flaked coconut for the topping.
• Cream Cheese: I recommend using full fat cream cheese for the best consistency. Lower fat versions often have fillers that mess with the texture and add carbs.
• Sweetener: The crust works best with an erythritol based sweetener, as any amount of allulose or xylitol will keep it from crisping up. The filling and topping are more accommodating. Please see the Tips for Success for more information.
• Coconut cream: You want the the thick, white coconut cream that comes from the top of a can of coconut milk.
• Coconut extract: This helps amp up that coconut flavor!
• Whipping cream: I top this cheesecake with homemade whipped cream and some toasted coconut.
• Pantry staples: Eggs, butter, vanilla extract, and salt.

Step by Step Directions

1. Make the crust: In a food processor, process the macadamia nuts on high until they resemble coarse crumbs. Transfer to a bowl and stir in the coconut, sweetener, and salt. Add the melted butter and stir to combine.
2. Bake the crust: Line the bottom of a 9-inch springform pan with parchment paper and set on a large baking sheet. Press the crust mixture firmly and evenly into the bottom of the pan. Bake at 325ºF for 12 to 14 minutes, or until just beginning to brown around the edges. Remove and let cool.
3. Beat the cream cheese: In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. Beat in the sweetener, coconut milk, and extracts until well combined.
4. Add the eggs: Beat in the eggs one at a time until just incorporated. Make sure to scrape down the sides of the bowl and the beaters after each addition.
5. Bake the cheesecake: Place the whole set up (spring-form pan on the cookie sheet) on the center rack of the oven. On the rack below, place a large baking dish filled with water. Bake at 300ºF for 70 to 90 minutes, or until edges are set but the center still jiggles just a little when shaken. Remove and let come to room temperature.
6. Chill the cheesecake: Run a sharp knife around the edges of the pan and remove sides. Cover with plastic wrap and refrigerate at least 3 or 4 hours.
7. Prepare the topping: Beat the whipping cream, sweetener and extract until stiff peaks form. Spread over chilled cheesecake. Sprinkle with toasted coconut.

Tips for Success

There’s no question that a baked cheesecake is a labor of love, but the results are well worth it. And if you follow my instructions and use all my tips, you will master this easily!

One of the most important tips is to have all of your cheesecake filling ingredients at room temperature. Cold eggs or cold coconut cream will cause the cream cheese to clump up. I always like to warm the cream cheese a little too, so it beats more smoothly.

It also helps to beat the cream cheese by itself for a minute or two before adding any other ingredients. This ensures a silky smooth cheesecake batter.

Adding the eggs last, one at a time, helps prevent you from over-beating them. It also has the added advantage of allowing you to taste the filling before you add them, so you can adjust both the sweetener and flavor to your tastes.

Placing a baking sheet under the cheesecake pan prevents any oil from leaking out between the seams. And placing a pan of water in the oven while it bakes creates more humidity and helps prevent the top from cracking.

Sweetener Options

The sweeteners you use in this recipe make a difference to the results. For a crisp crust, only erythritol based sweeteners will work.

You can use allulose in the filling, but it may cause the cake to darken faster, especially on the top. Keep your eye on it while it bakes – you can always put some foil overtop if it seems to be browning too quickly. I like to use a mix of erythritol and allulose for both the filling and topping.

You can also use more concentrated sweeteners like pure stevia or monk fruit extract in the filling and topping. I can’t guide you as to the amounts, however, as they can vary in sweetness a great deal. You will need to do this by taste.

More keto cheesecake recipes

Keto Coconut Cheesecake

Created by: Carolyn

Servings: 16 servings

Prep Time 25 minutes mins

Cook Time 2 hours hrs

Total Time 4 hours hrs 25 minutes mins

This Keto Coconut Cheesecake is the dreamiest dessert you will ever make. It features a macadamia nut topped with a creamy smooth filling, all topped off with sugar-free whipped cream.

Crust

• Preheat the oven to 325ºF and lightly grease a 9-inch springform pan. Line the bottom with parchment paper and grease the parchment. Set the pan onto a large rimmed baking sheet.

• In a food processor, process the macadamia nuts on high until they resemble coarse crumbs.. Transfer to a bowl and stir in the coconut, sweetener, and salt. Add the melted butter and stir to combine.

• Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake 12 to 15 minutes or until just beginning to brown around the edges. Remove and let cool.

Filling

• Reduce oven temperature to 300F.

• In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. Beat in the sweetener, coconut milk, and extracts until well combined. Taste and adjust the sweetener and coconut flavor as desired.

• Beat in the eggs one at a time until just incorporated. Make sure to scrape down the sides of the bowl and the beaters after each addition.

• Pour the filling over the cooled crust and spread to the edges.

• Place the whole set up (spring-form pan on the cookie sheet) on the center rack of the oven. On the rack below, place a large baking dish filled with water.

• Bake 70 to 90 minutes, or until edges are set but the center still jiggles just a little when shaken. Remove and let come to room temperature.

• Run a sharp knife around the edges of the pan and remove sides. Cover with plastic wrap and refrigerate at least 2 to 3 hours.

Topping

• In a large bowl, beat the whipping cream, sweetener and extract until stiff peaks form. Spread over chilled cheesecake.

• Sprinkle with toasted coconut (I simply toasted mine in a dry skillet over medium heat, shaking until coconut was lightly browned).

Serving: 1slice | Calories: 306kcal | Carbohydrates: 4.7g | Protein: 4.6g | Fat: 28g | Saturated Fat: 16.2g | Fiber: 1.3g