Keto Coconut Cheesecake Delight 🥥
A healthy and delicious low-carb coconut cheesecake, perfect for a keto diet. Featuring a macadamia and coconut crust, a creamy coconut filling, and a light whipped topping, this dessert is a delightful indulgence!
Equipment
- 9-inch Springform Pan
- Food Processor
- Large Baking Sheet
- Large baking dish
- Large Bowl
- Electric Mixer
Ingredients
Simple Crust
- 0.75 cup raw macadamia nuts
- 0.75 cup finely shredded unsweetened coconut
- 3 tbsp granular sweetener
- 0.25 tsp salt
- 2 tbsp melted butter (or oil)
Creamy Filling
- 1.5 lbs cream cheese very well softened
- 2/3 cup granular sweetener
- 0.5 cup canned coconut cream room temperature
- 1 tsp coconut extract
- 0.5 tsp vanilla extract
- 3 large eggs room temperature
Heavenly Topping
- 0.75 cup whipping cream
- 2 tbsp powdered sweetener
- 0.5 tsp vanilla or coconut extract
- 0.5 cup lightly toasted large flaked coconut
Instructions
- For the Simple Crust:
- 1. Preheat your oven to 325°F. Lightly grease a 9-inch springform pan, line the bottom with parchment paper, and grease the parchment. Place the pan on a large baking sheet.
- 2. In a food processor, pulse the macadamia nuts on high until they form coarse crumbs.
- 3. Transfer the crumbs to a bowl, then stir in the shredded coconut, sweetener, and salt.
- 4. Add the melted butter and mix until everything is well combined.
- 5. Press this crust mixture firmly and evenly into the bottom of your prepared pan.
- 6. Bake for 12 to 15 minutes, or until the edges just start to turn golden. Remove from the oven and let it cool completely.
- For the Creamy Filling:
- 1. Reduce your oven temperature to 300°F.
- 2. In a large bowl, beat the softened cream cheese on medium speed for 1 to 2 minutes until it's wonderfully smooth and creamy.
- 3. Beat in the sweetener, room temperature coconut cream, and extracts until everything is well blended. Feel free to taste and adjust the sweetness or coconut flavor to your liking!
- 4. Gently beat in the eggs one at a time, mixing just until each egg is incorporated. Remember to scrape down the sides of the bowl and the beaters after each addition.
- 5. Pour the delicious filling over your cooled crust and spread it out evenly to the edges.
- 6. Place the entire setup (springform pan on the baking sheet) on the center rack of your oven. On the rack directly below, place a large baking dish filled with water – this creates steam for a perfect cheesecake!
- 7. Bake for 70 to 90 minutes, or until the edges are set but the center still has a slight, delicate jiggle when you gently shake the pan.
- 8. Remove from the oven and let the cheesecake cool completely at room temperature.
- 9. Once cool, run a sharp knife around the edges of the pan, then carefully remove the springform sides. Cover the cheesecake with plastic wrap and refrigerate for at least 2 to 3 hours (or even better, overnight) for it to firm up beautifully.
- For the Heavenly Topping:
- 1. In a large bowl, beat the whipping cream, powdered sweetener, and extract until lovely stiff peaks form.
- 2. Gently spread this whipped topping over your chilled cheesecake.
- 3. Finish by sprinkling with the lightly toasted large flaked coconut for that extra touch of tropical crunch. Enjoy your healthy and delicious treat!
Notes
Enjoy this healthy and delicious Keto Coconut Cheesecake Delight! For best results, chill the cheesecake overnight.
Nutrition Information (per serving):
Calories: 306kcal
Total Carbs: 4.7g
Net Carbs: 3.4g
Fats: 28g
Protein: 4.6g
Calories: 306kcal
Total Carbs: 4.7g
Net Carbs: 3.4g
Fats: 28g
Protein: 4.6g
