What makes this a keto coconut cheesecake recipe?

This recipe is designed to be low in carbohydrates and high in healthy fats, perfect for keto diets. We use almond and coconut flour for the crust instead of graham crackers, monk fruit or erythritol for sweetness, and full-fat Philadelphia cream cheese and coconut cream for rich texture and flavor—all without added sugars or grains.

Can I make this keto coconut cheesecake no bake?

Absolutely. The no-bake version is a favorite for warm days or quick prep. Simply omit eggs and bake time, and use a combination of softened cream cheese , coconut cream , and keto sweetener , thickened with a touch of chia seeds or xanthan gum . Chill for several hours or overnight until firm.

Is Philadelphia cream cheese keto-friendly?

Yes. Philadelphia cream cheese is a common keto staple. It’s high in fat, low in carbs, and contains no added sugars. It gives the cheesecake that classic, creamy base while keeping it keto-compliant.

How can I make keto coconut cheesecake without gelatin?

To go gelatin-free, choose the no-bake version and rely on coconut cream , cream cheese , and chilling to set the texture. Adding chia seeds or even a touch of xanthan gum can help firm the filling if needed, without compromising flavor.

Keto Coconut Cheesecake That’s Creamy, Dreamy & Guilt-Free

Name: Keto Coconut Cheesecake
Prep time: 15 min
Cook time: 40 min
Total time: 6 h
Yield: 10 slices
Cuisine: Keto, Low-Carb
Ingredients: 1 ½ cups almond flour; ¼ cup coconut flour; ⅓ cup butter, melted; 2 tbsp erythritol or monk fruit; 16 oz full-fat Philadelphia cream cheese, softened; 1 cup coconut cream (or full-fat canned coconut milk, chilled overnight); ½ cup powdered erythritol; 1 tsp vanilla extract; ½ tsp coconut extract; ¼ cup unsweetened shredded coconut; Pinch of sea salt

Description

This keto coconut cheesecake is rich, creamy, and filled with tropical flavor—completely sugar-free and perfect for a low-carb lifestyle.

Ingredients

Scale

1 ½ cups almond flour

¼ cup coconut flour

⅓ cup butter, melted

2 tbsp erythritol or monk fruit

16 oz full-fat Philadelphia cream cheese, softened

1 cup coconut cream (or full-fat canned coconut milk, chilled overnight)

½ cup powdered erythritol

1 tsp vanilla extract

½ tsp coconut extract

¼ cup unsweetened shredded coconut

Pinch of sea salt

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Instructions

1. Preheat oven to 300°F (if baking version). Line an 8″ springform pan with parchment paper.

2. Mix almond flour, coconut flour, melted butter, and sweetener. Press into pan and bake for 10 minutes (skip for no-bake).

3. Beat cream cheese until smooth. Add coconut cream, sweetener, vanilla, coconut extract, and salt. Mix until creamy.

4. Fold in shredded coconut.

5. Pour filling over crust. Bake for 35–40 minutes OR chill for 6 hours (no-bake version).

6. Let cool completely. Refrigerate for at least 4 hours or overnight.

7. Top with whipped coconut cream and extra toasted coconut if desired.

8. Slice with a hot knife. Serve chilled.

Notes

You can make this no-bake by skipping eggs and using xanthan gum or chia to help set.

Freeze slices for up to 2 months. Thaw in fridge or 30 mins at room temperature.

Make mini cheesecakes using muffin cups for portion control.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baked or No-Bake
Cuisine: Keto, Low-Carb

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 2g
Sodium: 160mg
Fat: 32g
Saturated Fat: 21g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 3g
Protein: 6g
Cholesterol: 75mg