Keto Coconut Cheesecake That’s Creamy, Dreamy & Guilt-Free
This keto coconut cheesecake is rich, creamy, and filled with tropical flavor—completely sugar-free and perfect for a low-carb lifestyle.
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
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.