Print

Keto Coconut Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 147 reviews

This Keto Coconut Cheesecake is a creamy, low-carb dessert featuring a crunchy macadamia nut and coconut crust, a smooth coconut-infused cream cheese filling, and a fluffy whipped cream topping sprinkled with toasted coconut. Perfect for those on a ketogenic diet seeking a rich and satisfying dessert with tropical flavors.

Ingredients

Scale

Crust

  • 3/4 cup raw macadamia nuts
  • 3/4 cup finely shredded unsweetened coconut
  • 3 tbsp granular sweetener
  • 1/4 tsp salt
  • 2 tbsp melted butter or oil

Filling

  • 1 1/2 lbs cream cheese, very well softened
  • 2/3 cup granular sweetener (adjust according to sweetness preference)
  • 1/2 cup canned coconut cream, room temperature
  • 1 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 3 large eggs, room temperature

Topping

  • 3/4 cup whipping cream
  • 2 tbsp powdered sweetener
  • 1/2 tsp vanilla or coconut extract
  • 1/2 cup large flaked coconut, lightly toasted

Instructions

  1. Prepare the crust: Preheat the oven to 325ºF and lightly grease a 9-inch springform pan. Line the bottom with parchment paper and grease the parchment. Place the pan onto a large rimmed baking sheet to catch any drips.
  2. Process nuts and coconut: In a food processor, pulse the macadamia nuts until they resemble coarse crumbs. Transfer to a bowl and stir in shredded coconut, sweetener, and salt.
  3. Add butter: Pour the melted butter into the nut and coconut mixture and stir well until fully combined.
  4. Form the crust: Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 12 to 15 minutes until the edges just begin to brown. Remove from oven and let cool completely.
  5. Prepare the filling: Reduce oven temperature to 300ºF. In a large bowl, beat the softened cream cheese on medium speed for 1 to 2 minutes until very creamy and smooth.
  6. Add sweeteners and extracts: Beat in the granular sweetener, coconut cream, coconut extract, and vanilla extract until fully combined. Taste and adjust sweetness or flavor as desired.
  7. Incorporate eggs: Beat in the eggs one at a time until each is just incorporated, scraping down the sides of the bowl and beaters after each addition to ensure even mixing.
  8. Fill the crust: Pour the cream cheese filling over the cooled crust and spread evenly to the edges.
  9. Bake cheesecake: Place the springform pan on the baking sheet in the center rack of the oven. On the rack below, place a large baking dish filled with water to create steam and prevent cracking.
  10. Bake until set: Bake for 70 to 90 minutes or until the edges are set but the center still jiggles slightly when gently shaken. Remove from oven and allow to come to room temperature.
  11. Chill cheesecake: Run a sharp knife around the sides to loosen the cheesecake and remove the springform pan sides. Cover the cheesecake with plastic wrap and refrigerate for at least 2 to 3 hours to fully set.
  12. Prepare topping: In a large bowl, beat the whipping cream with powdered sweetener and vanilla or coconut extract until stiff peaks form.
  13. Top the cheesecake: Spread the whipped cream evenly over the chilled cheesecake.
  14. Add toasted coconut: Sprinkle the lightly toasted flaked coconut on top of the whipped cream. Toast coconut by stirring it in a dry skillet over medium heat until golden and fragrant.

Notes

  • The crust uses macadamia nuts and unsweetened coconut for a keto-friendly base.
  • Using room temperature ingredients helps achieve a smooth, creamy filling.
  • Baking the cheesecake with a water bath prevents cracking and promotes even baking.
  • Adjust sweeteners to suit your preferred level of sweetness, especially important on ketogenic diets.
  • Be careful not to overbake; a slight jiggle at the center is ideal for creamy texture.
  • Chilling the cheesecake thoroughly ensures proper setting and easier slicing.
  • To toast coconut, use a dry skillet and stir frequently to avoid burning.
  • This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 3 days.

Keywords: keto cheesecake, coconut cheesecake, low carb dessert, ketogenic dessert, macadamia crust, coconut cream cheesecake

Find it online: https://flavorsbymaya.com/keto-coconut-cheesecake-recipe/