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!
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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