Name: Keto Coconut Cheesecake Recipe
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 3 h 55 min
Cuisine: Keto
Ingredients: 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); 1 1/2 lbs cream cheese, very well softened; 2/3 cup granular sweetener (adjust to taste); 1/2 cup canned coconut cream, room temperature; 1 tsp coconut extract; 1/2 tsp vanilla extract; 3 large eggs, room temperature; 3/4 cup whipping cream; 2 tbsp powdered sweetener; 1/2 tsp vanilla or coconut extract; 1/2 cup large flaked coconut, lightly toasted

Ingredients

3/4 cup raw macadamia nuts

3/4 cup finely shredded coconut (unsweetened)

3 tbsp granular sweetener

1/4 tsp salt

2 tbsp melted butter (or oil)

1 1/2 lbs cream cheese (very well softened)

2/3 cup granular sweetener (adjust to taste)

1/2 cup coconut cream (canned, room temperature)

1 tsp coconut extract

1/2 tsp vanilla extract

3 large eggs (room temperature)

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

Step 1: 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 on a large rimmed baking sheet.

Step 2: In a food processor, pulse the macadamia nuts on high until they resemble coarse crumbs. Transfer to a bowl and stir in the shredded coconut, sweetener, and salt. Add the melted butter and mix well.

Step 3: Firmly press the crust mixture evenly into the bottom of the prepared pan. Bake for 12 to 15 minutes or until the edges just begin to brown. Remove from the oven and let cool.

Step 4: Reduce oven temperature to 300ºF.

Step 5: In a large bowl, beat the cream cheese on medium speed for 1 to 2 minutes until smooth and creamy. Add the sweetener, coconut cream, coconut extract, and vanilla extract, mixing until combined. Taste and adjust sweetness and flavor as preferred.

Step 6: Beat in the eggs one at a time, mixing just until incorporated. Be sure to scrape down the sides of the bowl after each addition.

Step 7: Pour the filling over the cooled crust and spread evenly to the edges.

Step 8: Place the pan (on the baking sheet) on the center rack of the oven. On the rack below, place a large baking dish filled with water to create steam.

Step 9: Bake for 70 to 90 minutes, until the edges are set but the center still jiggles slightly when the pan is shaken gently. Remove from oven and let cool to room temperature.

Step 10: Run a sharp knife around the edges of the pan and remove the springform sides. Cover the cheesecake with plastic wrap and refrigerate for at least 2 to 3 hours.

Step 11: For the topping, beat the whipping cream, powdered sweetener, and vanilla or coconut extract in a large bowl until stiff peaks form. Spread the whipped cream over the chilled cheesecake.

Step 12: Sprinkle the topping with toasted coconut flakes. To toast, heat the coconut flakes in a dry skillet over medium heat, shaking frequently, until they are lightly browned.

Tips & Variations

Make sure the cream cheese and eggs are at room temperature to avoid lumps and ensure a smooth filling.

Use your favorite granular and powdered sweeteners that work well for baking, such as erythritol or monk fruit, to keep it keto-friendly.

For extra coconut flavor, you can substitute half the shredded coconut in the crust with finely chopped pecans or almonds.

If you prefer a stronger coconut taste, increase the coconut extract slightly but be careful not to overpower the cheesecake.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. The crust may soften slightly over time but will remain delicious. When ready to serve, you can refresh the toasted coconut topping by quickly warming it in a dry skillet. For longer storage, the cheesecake can be frozen without the whipped cream topping for up to 1 month; thaw overnight in the refrigerator and add fresh whipped cream before serving.

FAQs

Can I use a regular sweetener instead of keto-friendly sweetener?

Yes, you can use regular sugar or other sweeteners, but the carb count will increase and it may no longer be considered keto-friendly. Adjust according to your dietary needs.