Description
This Keto Coconut Cheesecake is a rich, creamy dessert perfect for low-carb and keto diets. Featuring a macadamia nut and coconut crust, a smooth coconut-infused cream cheese filling, and a luscious whipped cream topping garnished with toasted coconut flakes, this cheesecake is both indulgent and sugar-conscious. Baked gently with a water bath to ensure a silky texture, it’s a tropical treat ideal for special occasions or anytime you crave a sweet keto-friendly dessert.
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 to taste)
- 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
- Prepare the Crust: Preheat your oven to 325ºF (163ºC). Lightly grease a 9-inch springform pan and line the bottom with parchment paper; grease the parchment as well. Place the pan on a large rimmed baking sheet to catch any spills.
- Make the Crust Mixture: In a food processor, pulse the macadamia nuts until they become coarse crumbs. Transfer to a bowl, then stir in the shredded coconut, sweetener, and salt. Add the melted butter and blend thoroughly to combine all ingredients.
- Form and Bake 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 allow to cool completely.
- Prepare the Filling: Lower the oven temperature to 300ºF (149ºC). In a large mixing bowl, beat the cream cheese on medium speed for 1 to 2 minutes until it’s very creamy and smooth. Add the sweetener, coconut cream, coconut extract, and vanilla extract; mix until well incorporated. Taste and adjust sweetness or coconut flavor to your preference.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl to maintain even mixing.
- Assemble and Bake the Cheesecake: Pour the filling over the cooled crust, spreading evenly to the edges. Place the springform pan (still 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 a water bath, which helps bake the cheesecake gently and evenly.
- Bake Slowly: Bake for 70 to 90 minutes. The cheesecake is done when the edges are set but the center still slightly jiggles when gently shaken. Remove from oven and let it come to room temperature.
- Chill the Cheesecake: Run a sharp knife around the edges to loosen the cheesecake, then remove the sides of the springform pan. Cover the cheesecake with plastic wrap and refrigerate for at least 2 to 3 hours to set thoroughly.
- Prepare the Topping: In a clean bowl, beat the whipping cream, powdered sweetener, and vanilla or coconut extract until stiff peaks form.
- Add the Topping and Garnish: Spread the whipped cream evenly over the chilled cheesecake. Sprinkle the toasted large flaked coconut on top for garnish. To toast coconut flakes, heat a dry skillet over medium heat, add the flakes, and shake frequently until lightly browned and fragrant.
Notes
- You can substitute granular sweetener with your preferred keto-friendly sweetener such as erythritol or monk fruit.
- Ensure the cream cheese and eggs are at room temperature for optimal mixing and smooth texture.
- The water bath is essential to prevent cracking and achieve a creamy cheesecake filling.
- To toast coconut flakes, use a dry skillet over medium heat, stirring or shaking frequently to avoid burning.
- This cheesecake is best served chilled and can be stored covered in the refrigerator up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Keywords: Keto cheesecake, coconut cheesecake, low carb dessert, keto dessert, creamy cheesecake, macadamia nut crust, sugar free cheesecake
