This coconut cheesecake is so rich, smooth, and creamy, you won’t believe it is keto! Made with simple ingredients, it’s an elegant dessert that is sure to impress! 3 grams net carbs per serving.
It’s no secret that one of my all time favorite desserts to make are cheesecakes. To me, they are the perfect dessert to make that will make everyone happy. It’s also easy to adapt and change up the flavors, and the possibilities are endless. Personally, I love making a cheesecake whenever friends come round for dinner or if I need to bring something to a barbecue or party.
Recently, one of my friends requested a coconut inspired cheesecake, as they love all things coconut AND are on a keto diet. As someone who loves a challenge, I agreed to it and was thrilled with the results. I tested it several more times before perfecting it and now I’m converted!
I’ve been meaning to share a coconut cheesecake recipe for quite some time. It uses simple ingredients and takes minutes to prep, but everyone ADORES it. Now, this cheesecake may look incredibly fancy, but I promise you anyone can make it!
No sugar and no grains are needed, but you’d never tell. The texture is extra smooth, rich, and creamy, and it’s topped with a fluffy frosting. It’s pleasantly sweet with a very subtle coconut flavor, without being overpowering.
I had some friends over for dinner the other night and served them this cheesecake for dessert and NO ONE believed me when I said that it was low carb- They thought I bought it from a bakery!
Ingredients to make a coconut cheesecake
For the no bake crust
- Crushed cookies– Any mild or plain tasting cookie can be used. I used keto shortbread cookies.
- Granulated sweetener of choice– I used erythritol.
- Butter– Melted and unsalted.
For the filling
- Cream cheese– Full fat and softened to room temperature. Dairy free cream cheese can also be used.
- Vanilla extract– Gives a light vanilla flavor and helps balance out the coconut.
- Granulated sweetener of choice– I used erythritol, but monk fruit sweetener can also be used.
- Eggs– Room temperature eggs.
- Milk of choice– Any milk works. I used unsweetened coconut milk.
- Sour cream– Adds a slight tang and makes an even creamier filling.
For the frosting
- Heavy cream– Also known as double cream or thickened cream.
- Powdered sweetener– Don’t waste your money on expensive packaged sweeteners, when you can make a homemade keto powdered sugar.
- Cream cheese– Softened to room temperature.
- Toasted coconut flakes– For the subtle coconut flavor and added texture.
How do you make a keto coconut cheesecake?
Start by preparing the crust. Mix together your crushed up cookies with the melted butter and transfer them into a 9-inch pie crust. Refrigerate the crust while you work on the filling. Next, add the cream cheese into a large mixing bowl and beat it for 3-4 minutes, until fluffy. Add the vanilla extract and sweetener and beat for another minute. Add the eggs in, one at a time, until completely combined. Finally, add the milk and sour cream and beat until smooth.
Now, pour the filling into the prepared crust and bake at 180C/350F for 90 minutes, until set and the tops are slightly brown. Remove the cheesecake from the oven before allowing it to cool completely. Once cooled, refrigerate for at least 4 hours.
Once the cheesecake has firmed up, prepare the frosting. In one bowl, beat the heavy cream and the powdered sweetener until stiff peaks form. In a second bowl, beat the cream cheese until smooth. Fold the whipped cream mixture into the cream cheese until combined. Spread over the top of the cheesecake and cover with coconut flakes.
Tips to make the best low carb coconut cheesecake
- If you’d prefer a more intense coconut flavor, add 1 teaspoon of coconut extract into the filling.
- I used a homemade crust but you can use a store bought cookie or graham cracker crust.
- This recipe has been made using keto ingredients. If you don’t follow a low carb diet, standard sugar and powdered sugar can be used.
Storing and freezing coconut cheesecake
- To store: The coconut cheesecake should always be stored in the refrigerator, covered. It will keep fresh for up to 2 weeks.
- To freeze: Place slices of the cheesecake in a shallow container and store them in the freezer for up to 6 months.
More keto cheesecake recipes to try
- Blueberry cheesecake
- Strawberry cheesecake
- Lemon cheesecake
- Chocolate cheesecake
- Peanut butter cheesecake
For the crust
For the filling
For the frosting
- 3/4 cup heavy cream
- 3 tbsp sugar free powdered sugar
- 1/2 cup cream cheese softened
- 1/2 cup toasted coconut flakes
- Preheat the oven to 180C/350F.
- In a mixing bowl, add the crushed cookies, sweetener, and melted butter and mix until combined. Transfer into a 9-inch pie pan and set aside.
- In a mixing bowl, add your cream cheese and beat for 3-4 minutes, until smooth. Add the vanilla extract and sweetener, and beat until fluffy. Add the eggs, one at a time, until combined. Finally, add the milk and sour cream and beat all together until combined and smooth.
- Pour the cheesecake filling into the crust and smooth the top out. Bake for around 90 minutes, until the top of the cheesecake is slightly brown. Remove from the oven and let cool completely, before refrigerating for at least 4 hours.
- For the frosting, beat the heavy cream and powdered sugar together, until stiff peaks form. In a separate bowl, beat the cream cheese until smooth. Fold in whipped cream into the cream cheese until combined. Spread over the cheesecake, before adding toasted coconut flakes on top.