Delicious Keto Coconut Cream Cheesecake Recipe

If you’re on a keto diet and craving something sweet, look no further than this Keto Coconut Cream Cheesecake. It’s rich, creamy, and will satisfy your dessert desires without breaking your carb count. This cheesecake is a delightful combination of coconut flavor and the smooth texture of cream cheese, making it a perfect treat for any occasion.

Imagine indulging in a slice of this Keto Coconut Cream Cheesecake while knowing it’s low in carbs and sugar-free. This dessert is not just a guilty pleasure; it’s a guilt-free indulgence that you can enjoy anytime. It’s incredibly easy to make and is sure to impress your friends and family.

Keto Coconut Cream Cheesecake Made Simple

This Keto Coconut Cream Cheesecake features a buttery almond flour crust and a luscious coconut cream cheese filling. It’s sweet, velvety, and has a hint of tropical flavor, making it a perfect dessert to enjoy year-round.

Ingredients

• 1 ½ cups almond flour
• ½ cup unsweetened shredded coconut
• ½ cup unsalted butter, melted
• 2 tablespoons erythritol or preferred keto sweetener
• 8 oz cream cheese, softened
• 1 cup coconut cream
• ½ cup erythritol or preferred keto sweetener (adjust to taste)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• Pinch of salt
• Extra shredded coconut for garnish (optional)

Instructions

1. Prepare the Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine almond flour, shredded coconut, melted butter, and erythritol. Mix until crumbly, then press into the bottom of a 9-inch springform pan. Bake for 10-12 minutes until golden. Let cool.
2. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the coconut cream, erythritol, eggs, vanilla extract, coconut extract, and salt. Beat until well combined and creamy.
3. Bake the Cheesecake: Pour the filling over the cooled crust and smooth the top. Bake for 30-35 minutes until the center is slightly set but still jiggly. Let it cool at room temperature, then refrigerate for at least 4 hours or overnight.
4. Serve: Once chilled, carefully remove the sides of the springform pan. Garnish with extra shredded coconut before slicing. Enjoy your delicious Keto Coconut Cream Cheesecake!

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 4 hours 50 minutes (includes chilling time)

• Servings: 10 slices
• Calories: 210kcal
• Fat: 18g
• Protein: 5g
• Carbohydrates: 4g
• Fiber: 2g
• Net Carbs: 2g