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.

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.

If you like this, you can try similar recipes:

• Keto Cheesecake Stuffed Brownies
• Keto No-Bake Lemon Cheesecake
• Low Carb Cheesecake Salad
• Keto Sopapilla Cheesecake
• Keto Chocolate Cheesecake Jars
• Keto Cheesecake Brownies
• Keto Cheesecake Cupcakes
• Low Carb Key Lime Cheesecakes
• Keto No-Bake Chocolate Cheesecake
• Low Carb No Bake Irish Cream Cheesecake
• Low Carb Salted Caramel Cheesecake Bars
• Keto Boston Cream Cheesecake
• Keto New York Cheesecake

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

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