Keto Coconut Cheesecake
A creamy, tropical keto coconut cheesecake with a crunchy macadamia nut crust, smooth coconut-infused filling, and whipped cream topping. Completely sugar-free and gluten-free!
Ingredients
- Crust:
- 3/4 cup raw macadamia nuts 100.5 g
- 3/4 cup finely shredded coconut unsweetened (60 g)
- 3 tbsp granular sweetener
- 1/4 tsp salt
- 2 tbsp melted butter or oil
- Filling:
- 1 1/2 lbs cream cheese very well softened (680.39 g)
- 2/3 cup granular sweetener 126.67 g
- 1/2 cup coconut cream canned, room temperature (120 g)
- 1 tsp coconut extract
- 1/2 tsp vanilla extract
- 3 large eggs room temperature
- Topping:
- 3/4 cup whipping cream 177.44 ml
- 2 tbsp powdered sweetener
- 1/2 tsp vanilla or coconut extract
- 1/2 cup large flaked coconut lightly toasted (42.5 g)
Instructions
- Prepare Pan and Oven:
- Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and place on a large baking sheet.
- Make the Crust:
- Process raw macadamia nuts in a food processor until they resemble coarse crumbs (about 30 seconds).
- Transfer to a bowl and stir in shredded coconut, sweetener, and salt.
- Add melted butter and stir until mixture holds together when pressed.
- Press crust mixture firmly and evenly into the bottom of the prepared pan.
- Bake the Crust:
- Bake at 325°F for 12-14 minutes until edges just begin to brown. Remove and let cool completely.
- Reduce oven temperature to 300°F.
- Make the Filling:
- Beat cream cheese alone on medium speed for 1-2 minutes until super smooth and creamy.
- Add sweetener, coconut cream, coconut extract, and vanilla extract. Beat until well combined.
- Add eggs one at a time, beating just until incorporated after each addition. Scrape down bowl and beaters after each egg.
- Bake the Cheesecake:
- Pour filling over cooled crust and smooth the top.
- Place springform pan on center oven rack. On the rack below, place a large baking dish filled with hot water.
- Bake at 300°F for 70-90 minutes until edges are set but center still jiggles slightly.
- Cool the Cheesecake:
- Turn off oven and crack door open. Let cheesecake sit in cooling oven for 30 minutes.
- Remove from oven and run a sharp knife around the edges of the pan.
- Let come to room temperature (about 2 hours), then cover and refrigerate for at least 4 hours or overnight.
- Prepare Topping:
- Beat whipping cream, powdered sweetener, and extract until stiff peaks form.
- Spread over chilled cheesecake and sprinkle with toasted coconut flakes.
Notes
Temperature is Key: All filling ingredients must be at room temperature to prevent lumps. Set ingredients out at least 2 hours before starting.
Sweetener for Crust: Use only erythritol-based sweeteners for the crust to achieve proper crispness. Allulose or xylitol will keep it soft.
Sweetener for Filling: More flexible - can use erythritol, allulose, or a blend. Allulose may cause faster browning; tent with foil if needed.
Toasting Coconut: Spread flaked coconut on a baking sheet and bake at 325°F for 5-7 minutes. Watch carefully as it burns quickly.
Storage: Refrigerate covered for up to 5 days. Freeze (without topping) for up to 3 months. Add fresh whipped cream before serving.
Preventing Cracks: Use room temperature ingredients, don't overbeat eggs, cool gradually in the oven, and use the water bath method for humidity.
Nutrition per serving (1/12 of cheesecake): 385 calories | 38g fat | 7g protein | 8g total carbs | 2g fiber | 6g net carbs
Sweetener for Crust: Use only erythritol-based sweeteners for the crust to achieve proper crispness. Allulose or xylitol will keep it soft.
Sweetener for Filling: More flexible - can use erythritol, allulose, or a blend. Allulose may cause faster browning; tent with foil if needed.
Toasting Coconut: Spread flaked coconut on a baking sheet and bake at 325°F for 5-7 minutes. Watch carefully as it burns quickly.
Storage: Refrigerate covered for up to 5 days. Freeze (without topping) for up to 3 months. Add fresh whipped cream before serving.
Preventing Cracks: Use room temperature ingredients, don't overbeat eggs, cool gradually in the oven, and use the water bath method for humidity.
Nutrition per serving (1/12 of cheesecake): 385 calories | 38g fat | 7g protein | 8g total carbs | 2g fiber | 6g net carbs
