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Home / Food & Recipes / Keto Diet Recipes / Keto Coconut Cheesecake with Coconut Cream

Keto Coconut Cheesecake with Coconut Cream

By recommended tips
/ tags cheesecake, coconut, cream, keto, recipes
2 Comments

Creamy, rich and delicious this Keto Coconut Cheesecake with Coconut Cream takes the traditional pie and gives it a fun twist! Keto Coconut Cheesecake with Coconut Cream – You must try this recipe.


Keto Coconut Cheesecake with Coconut Cream
Keto Coconut Cheesecake with Coconut Cream

If you love coconut, you’ll go coco loco over this decadently creamy, slightly sweet Keto Coconut Cheesecake with Coconut Cream.

My standard low carb cheesecake crust is a blend of almond flour, cinnamon, low carb sweetener, and melted butter. I simply mix all the ingredients together and then press the mixture into the bottom of a springform pan.

While preparing the cheesecake filling, I like to put the pan with the prepared crust into the refrigerator to chill. This hardens up the butter to form a better crust layer before adding the filling.

The frosting is just a blend of coconut cream, powdered low carb sweetener, and a little cream cheese. I discovered that adding a touch of cream cheese can mask the cooling taste of erythritol which is the bulking agent used in many granular low carb sweeteners. That’s why I added a couple of ounces to the coconut cream frosting that tops the cheesecake.

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If you like this, you can try similar recipes:
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Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

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Keto Coconut Cheesecake with Coconut Cream
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Keto Coconut Cheesecake with Coconut Cream

4 from 13 votes
Recipe by Recipe by: Anna, Photo Credit: cybervelvet Course: DessertCuisine: American
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Creamy, rich and delicious this Keto Coconut Cheesecake with Coconut Cream takes the traditional pie and gives it a fun twist!

Ingredients

  • Crust:
  • 1 1/2 cups almond flour

  • 1 teaspoon cinnamon

  • 3 tablespoons low carb sweetener

  • 1/2 cup butter melted

  • Filling:
  • 4 blocks cream cheese 8 ounces each

  • 3/4 cup low carb sweetener

  • 1/2 can coconut cream 13.5 ounce size

  • 3 large eggs

  • 1 teaspoon vanilla extract or coconut extract

  • Frosting:
  • 1/2 can coconut cream 13.5 ounce size

  • 1/4 cup powdered low carb sweetener or Sukrin Melis

  • 2 tablespoons cream cheese softened


Directions

  • Mix together crust ingredients and press into the bottom of a springform pan. Refrigerate while preparing filling.
  • In a large bowl, beat together filling ingredients. Mix just until smooth.
  • Pour filling onto the crust and bake at 350°F for 15 minutes. Reduce the heat to 250°F and bake for another 75-90 minutes.
  • Allow to cool completely in the refrigerator. Run knife along edge of cake and remove springform side.
  • For frosting, beat together coconut cream, powdered sugar, and cream cheese until creamy.
  • Spread frosting over the cooled cake. Refrigerate for at least an hour before slicing.
  • Enjoy!

Notes

  • For added color and coconut flavor, sprinkle some toasted coconut on top of the cheesecake.
  • Net Carbs: 3 g
Print Recipe
Nutrition Facts
Per 1 slice (16 slices)

Amount % Daily Value*
Calories 207
Total Fat 20g 31%
Saturated Fat 11g 55%
Cholesterol 48mg 16%
Sodium 69mg 3%
Potassium 89mg 2%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Sugars 0g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only.

We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Thank you for understanding!

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2 Comments
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Toni
Toni
October 31, 2019 11:14 pm

Really delicious cheesecake! Will be making from now on. Used 3 bricks and 1/2 cup Swerve. Thank you!

1
Reply
Mello
Mello
March 26, 2021 12:54 pm
Reply to  Toni

Did you add any unsweetened coconut anywhere in this recipe? There seems to have some in the pie and on top of the pie but none in the instructions except as a side note at the end to add on top if we want.

0
Reply

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  • Making again today! I forgot how easy they were. The recipe sou
    Charlene
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  • Made this tonight with a few modifications of adding cavenders se
    Darlena
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