Keto Coconut Cheesecake Dream

Indulge in this rich, creamy, and wonderfully satisfying keto-friendly coconut cheesecake. With a delicious macadamia-coconut crust and a luscious coconut cream cheese filling, it's the perfect low-carb dessert for any occasion.

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Prep Time 25

Cook Time 1 30

Total Time 4 25

Servings 16 slices

Calories 306 kcal

Equipment

9-inch Springform Pan
Food Processor
Baking Sheet
Large baking dish
Electric Mixer

Ingredients

Cheesecake Crust

3/4 cup raw macadamia nuts
3/4 cup unsweetened finely shredded coconut
3 tablespoons granular keto-friendly sweetener
1/4 teaspoon salt
2 tablespoons melted butter (or coconut oil for dairy-free)

Creamy Filling

1 1/2 pounds full-fat cream cheese very softened
2/3 cup granular keto-friendly sweetener
1/2 cup canned coconut cream (the thick part from the top), at room temperature
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
3 large eggs at room temperature

Finishing Touch Topping

3/4 cup cold heavy whipping cream
2 tablespoons powdered keto-friendly sweetener
1/2 teaspoon vanilla or coconut extract
1/2 cup large flaked coconut lightly toasted

Instructions

For the Perfect Crust
1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper, then grease the paper too. Place the pan on a large baking sheet for easy handling.
2. In a food processor, pulse the macadamia nuts until they're coarse crumbs. Transfer them to a bowl.
3. Stir in the shredded coconut, granular sweetener, and salt. Pour in the melted butter and mix well until everything is combined.
4. Press this delicious mixture firmly and evenly into the bottom of your prepared springform pan.
5. Bake for 12 to 15 minutes, or until the edges just start to turn golden. Take it out and let it cool completely while you make the filling.
Crafting the Creamy Filling
1. Reduce your oven temperature to 300°F (150°C).
2. In a large bowl, beat the very softened cream cheese on medium speed for 1-2 minutes until it's wonderfully smooth and creamy. Using room-temperature ingredients is key for a luscious texture!
3. Beat in the granular sweetener, room-temperature coconut cream, and both extracts until everything is beautifully blended. Give it a quick taste and adjust sweetness or coconut flavor if you like.
4. Gently beat in the eggs one at a time, just until they are incorporated. Remember to scrape down the sides of the bowl and the beaters after each egg addition to ensure no lumps.
5. Carefully pour this creamy filling over your cooled crust and spread it evenly to the edges.
6. Place your springform pan (still on its baking sheet) onto the center rack of the oven. On the rack directly below, place a large baking dish filled with water. This creates steam, preventing cracks!
7. Bake for 70 to 90 minutes. The cheesecake is ready when the edges are set, but the very center still jiggles just a little when you gently shake the pan.
8. Remove from the oven and let it cool completely to room temperature. Then, run a sharp knife around the edges of the pan before removing the sides.
9. Cover with plastic wrap and refrigerate for at least 2-3 hours, or even better, overnight, to get that perfect firm cheesecake texture.
The Finishing Touch
1. In a large bowl, beat the cold whipping cream, powdered sweetener, and your chosen extract until stiff peaks form – fluffy and irresistible!
2. Spread this delightful whipped cream over your perfectly chilled cheesecake.
3. Finally, sprinkle generously with the lightly toasted coconut flakes. Serve and enjoy your amazing creation!

Notes

Nutrition Information per serving (1 of 16):
Calories: 306 kcal
Total Carbs: 4.7g
Net Carbs: 3.4g
Fats: 28g
Protein: 4.6g

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