“A simple and delicious coconut cheesecake recipe that’s low carb and keto friendly. It’s an easy to make coconut cream dessert.” Keto Coconut Cheesecake with Coconut Cream – You must try this recipe.
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1 h 45 m
16 Servings
207 cals
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! 🙂
Note
- For added color and coconut flavor, sprinkle some toasted coconut on top of the cheesecake.
Nutrition Facts
Per Serving: 207 calories; 20 g fat; 4 g carbohydrates; 4 g protein.
Recipe by: Kiro, Photo Credit: cybervelvet
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