Keto Coconut Cheesecake with Coconut Cream

By: Rabia

Rich, creamy, and infused with tropical flavor, this Coconut Cheesecake with Coconut Cream is a dreamy low-carb dessert that feels indulgent while staying keto-friendly. With a buttery almond flour crust, silky coconut filling, and a luscious coconut cream topping, it’s perfect for special occasions or any time you’re craving a slice of paradise.

📝 Recipe Card

Servings & Timing

  • Prep Time: 20 minutes

  • Bake Time: 1 hour 30 minutes

  • Chill Time: 4+ hours

  • Total Time: ~6 hours

  • Yield: 12 servings

Dietary Badges
✅ Keto-Friendly
✅ Gluten-Free
✅ Low-Carb

Ingredients

For the Crust:

  • 1 ½ cups almond flour

  • 1 tsp cinnamon

  • 3 tbsp low-carb sweetener (granulated)

  • ½ cup butter, melted

For the Cheesecake Filling:

  • 32 oz cream cheese (four 8 oz blocks, softened)

  • ¾ cup low-carb sweetener

  • ½ can coconut cream (from 13.5 oz can)

  • 3 large eggs

  • 1 tsp vanilla or coconut extract

For the Coconut Cream Frosting:

  • ½ can coconut cream (from 13.5 oz can)

  • ¼ cup powdered sweetener (Swerve or Sukrin Melis)

  • 2 tbsp cream cheese, softened

🍰 Instructions

  1. Prepare the Crust

    • Mix almond flour, cinnamon, sweetener, and melted butter until combined.

    • Press into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.

  2. Make the Filling

    • In a large bowl, beat cream cheese, sweetener, coconut cream, eggs, and extract until smooth.

    • Pour mixture over the chilled crust.

  3. Bake

    • Bake at 350°F (175°C) for 15 minutes.

    • Reduce oven temperature to 250°F (120°C) and bake for another 75–90 minutes, until the center is set.

  4. Cool & Chill

    • Allow to cool completely in the refrigerator (at least 4 hours, preferably overnight).

    • Run a knife around the edges before releasing the springform pan.

  5. Make the Frosting

    • Beat coconut cream, powdered sweetener, and cream cheese until creamy.

    • Spread over cooled cheesecake.

  6. Serve

    • Chill for 1 more hour before slicing. Enjoy cold!

Recommended  Classic Tapioca Pudding 🥣✨

🌟 Why You’ll Love This Cheesecake

  • Tropical Twist → Creamy coconut adds depth to classic cheesecake.

  • Low-Carb Indulgence → All the flavor of cheesecake without the sugar spike.

  • Special-Occasion Worthy → Gorgeous presentation with its coconut cream topping.

  • Make-Ahead Friendly → Tastes even better after chilling overnight.

🍽 Tips & Variations

  • Toasted Coconut Garnish → Sprinkle toasted unsweetened coconut flakes on top before serving.

  • Nut-Free Option → Swap almond flour crust with sunflower seed flour or a coconut flour blend.

  • Flavor Boost → Add a splash of rum extract for a “piña colada” vibe.

  • Mini Cheesecakes → Use a muffin tin with liners for portion-controlled desserts.

🥡 Storage

  • Fridge: Store covered for up to 5 days.

  • Freezer: Freeze individual slices (well-wrapped) for up to 2 months. Thaw overnight in the fridge.

❓ FAQs

Q: How do I know when my cheesecake is done?
A: The center should jiggle slightly but not be liquid. It will firm up as it cools.

Q: Can I use coconut milk instead of coconut cream?
A: Coconut cream is thicker and richer — stick with it for the best texture.

Q: My cheesecake cracked — what did I do wrong?
A: Overbaking or cooling too quickly can cause cracks. No worries — the frosting covers them beautifully!

✨ This Coconut Cheesecake with Coconut Cream is creamy, dreamy, and unforgettable — the kind of dessert that will have everyone asking for seconds. Perfect for holiday tables, birthdays, or a keto treat you’ll make again and again.

Rabia
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