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Keto Coconut Cheesecake - A Creamy, Low-Carb Dessert You’ll Love

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups almond flour
  • 1/2 cup unsweetened shredded coconut
  • 3 tablespoons powdered erythritol or monk fruit sweetener
  • 1/4 teaspoon fine sea salt
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 24 ounces (680 g) cream cheese, softened
  • 3/4 cup powdered erythritol or monk fruit sweetener (or to taste)
  • 1/2 cup full-fat canned coconut milk, well-stirred
  • 3 large eggs, room temperature
  • 1/3 cup unsweetened shredded coconut
  • 1 teaspoon coconut extract (or 1/2 teaspoon if you prefer milder flavor)
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • 1/2 cup unsweetened shredded coconut, lightly toasted
  • Whipped cream (keto-friendly), for serving
  • Fresh berries, for garnish

Method
 

  1. Prep the pan: Heat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy release.
  2. Make the crust: In a bowl, mix almond flour, shredded coconut, sweetener, and salt. Stir in melted butter and vanilla until it forms a moist, sandy mixture.
  3. Press and par-bake: Press the crust firmly into the bottom of the pan. Bake for 10–12 minutes until lightly golden at the edges. Cool while you prepare the filling.
  4. Soften the cream cheese: Ensure your cream cheese is very soft. Beat it in a large bowl on medium speed for 1–2 minutes until smooth, scraping down sides as needed.
  5. Sweeten: Add the powdered sweetener and salt. Beat until fluffy and well combined, about 1 minute.
  6. Add liquids: Mix in the coconut milk, coconut extract, and vanilla. Blend on low until smooth. Avoid incorporating too much air.
  7. Add eggs: Beat in the eggs one at a time on low speed, just until incorporated. Do not overmix. Stir in 1/3 cup shredded coconut.
  8. Prepare for baking: Wrap the outside of the pan with foil if your springform pan leaks. Place the pan on a baking sheet to catch drips and stabilize.
  9. Fill and smooth: Pour the batter over the cooled crust. Smooth the top with a spatula and tap the pan gently to release air bubbles.
  10. Bake: Bake at 325°F (163°C) for 45–55 minutes. The edges should be set, and the center should jiggle slightly like gelatin. Do not wait until it’s fully firm.
  11. Rest in oven: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. This helps prevent cracks.
  12. Cool fully: Remove to a rack and cool to room temperature. Then cover and refrigerate at least 6 hours, preferably overnight, to set.
  13. Toast topping: Toast 1/2 cup shredded coconut in a dry skillet over medium heat, stirring until golden, 2–4 minutes. Let cool completely.
  14. Finish and serve: Release the cheesecake from the pan. Sprinkle with toasted coconut. Slice with a hot, clean knife. Add whipped cream or berries if you like.