Coconut Cheesecake with Macadamia Nut Crust


Creamy low carb coconut cheesecake with a delicious gluten-free macadamia nut crust. What a way to ring in National Cheesecake Day!

Low Carb Gluten Free Coconut CheesecakeI am a grown woman with an excellent education and I can be extremely well spoken when need be. Put me in a formal setting or stand me up in front of an audience and I will mind my P’s and Q’s and speak like the intelligent being that I am. Make me angry and I will get very formal and very haughty and wither you with proper sentence construction and large, intimidating words. But the truth is that I really prefer to sprinkle my speech with colloquialisms and slang. Here I am, 41 years of age, and I throw around the term “Dude!” like it’s going out of style. Seriously, dude, I use it all the time. It peppers my informal speech constantly, as do other 80’s slang terms like “totally” and “psyched”. And I certainly don’t limit myself to any particular decade of slang. I pick up slang and colloquialisms from any generation and use them happily if they suit my purpose. I am a very expressive person and I feel like these words help me emphasize my point sometimes. Besides, they are just fun to say. I suspect I will be 80 and still saying “Dude!” when it feels like the right thing to say.

Sugar Free Coconut Cheesecake with Macadamia Nut Crust

So when I saw that my friend Roxana of Roxana’s Home Baking was organizing bloggers for Cheesecake Day, I believe my first words were “Hellz Yeah!”. And you know it’s true: hellz yeah is the only appropriate response to an invitation to take part in National Cheesecake Day. Normally I pay little mind to these made up food holidays but cheesecake is a very important part of my life and I must honour it appropriately. Not only must I honour it, but I must bow before it as the  ultimate low carb dessert. I mean, it’s cake, but it’s made with cheese and eggs and cream. As long as you can alter the crust and replace the sweetener, it’s an easy low carb makeover and it looks, tastes and feels just like the real thing. It IS the real thing, because let’s face it, using other sweeteners and making a nut crust is not making a fake cheesecake. It’s making a real and yet a healthier cheesecake. Rock on, dude!

Low Carb Coconut Cheesecake with Macadamia Nut Crust

So for a moment, let’s discuss this particular cheesecake here, this Coconut Cheesecake with Macadamia Nut Crust. This one, my friends, is a thing of beauty, both inside and out. It’s the ambrosia of the gods. It is heaven on earth. It is, to get all colloquial on you, “Da Bomb”.  I mean, almost all cheesecake is good, but this one truly was exceptional. The texture was spot on, the filling seemed light and somewhat airy and yet was rich and creamy. The macadamia crust had a crunch that offset the creamy filling. And the topping was whipped cream and toasted coconut. What’s not to love about that? It’s a dessert worthy of National Cheesecake Day.

The nice part about this little celebration is that we are doing it simply for the love of cheesecake. It’s not sponsored by anyone, we didn’t ask any brands to participate. We just have 80 or so bloggers creating delicious cheesecake recipes and posting them on the same day. Although I suspect that I am the only low carb, gluten free blogger on the list, I’d definitely encourage you to check out the other amazing creations from my fellow bloggers. At the very least, you will come away with some cheesecake inspiration!

Sugar Free Grain Free Coconut Cheesecake

Coconut Cheesecake with Macadamia Nut Crust

Yield: 1 large cheesecake

Serving Size: 1/16th

Coconut Cheesecake with Macadamia Nut Crust


  • 1 cup raw macadamia nuts
  • 1 cup finely shredded coconut, unsweetened
  • 3 tbsp Swerve Sweetener
  • 1/4 tsp salt
  • 2 tbsp oil or melted butter (I used macadamia nut oil)
  • Filling:
  • 1 & 1/2 lbs cream cheese (3 8-ounce packages), softened
  • 3/4 to 1 cup Swerve Sweetener, depending on how sweet you like it
  • 3 large eggs, room temperature
  • 2/3 cup full fat coconut milk (canned), room temperature
  • 1/2 tsp vanilla extract
  • 1/2 tsp coconut extract
  • Topping:
  • 3/4 cup whipping cream
  • 2 tbsp powdered Swerve Sweetener
  • 1/2 tsp vanilla or coconut extract
  • 1/2 cup large flaked coconut, lightly toasted


  1. Preheat oven to 325F and wrap the bottom of a 9-inch springform pan in foil.
  2. In a food processor, process macadamia nuts on high until coarsely chopped.
  3. Add coconut, sweetener and salt and process until mixture resembles coarse crumbs (it may begin to clump together because of the high oil content of the macadamias).
  4. Transfer mixture to prepared pan and add oil or melted butter. Stir to combine well. Press mixture firmly and evenly into the bottom of the pan.
  5. Bake 12 to 14 minutes, or until just beginning to brown around the edges. Remove and let cool.
  6. Filling:
  7. Reduce oven temperature to 300F.
  8. In a large bowl, beat cream cheese on medium until smooth. Beat in sweetener until well combined.
  9. Beat in eggs one at a time, scraping down sides of bowl and beaters as needed. Then beat in coconut milk, vanilla extract and coconut extract until smooth.
  10. Brush the sides of the springform pan with a little oil or melted butter and then pour the filling over the cooled crust.
  11. Place springform pan on a cookie sheet and place on the center rack on the oven. On the rack below, place a large baking dish filled with water.
  12. Bake 1 hour 30 minutes to 1 hour 45 minutes, or until edges are set and center just barely jiggles when shaken. Remove and let cool completely.
  13. Run a sharp knife around the edges of the pan and remove sides. Cover with plastic wrap and refrigerate at least 3 or 4 hours.
  14. Topping:
  15. In a large bowl, beat whipping cream, sweetener and extract until stiff peaks form. Spread over chilled cheesecake.
  16. Sprinkle with toasted coconut (I simply toasted mine in a dry skillet over medium heat, shaking until coconut was lightly browned).


Serves 16. Each serving has 8.91 g of carbs and 4.32 g of fiber. Total NET CARBS = 4.59 g.

Food energy: 422kcal Saturated fatty acids: 26.04g Monounsaturated fatty acids: 11.21g Polyunsaturated fatty acids: 1.24g Total fat: 38.48g Calories from fat: 346 Cholesterol: 92mg Carbohydrate: 8.91g Total dietary fiber: 4.32g Protein: 6.44g Sodium: 200mg

National Cheesecake Day Bloggers!

Pear cheesecake with gingersnap crust from Roxana’s Home Baking

Strawberry Chocolate Ganache Cheesecake Bars from A Kitchen Addiction

No-Bake Peanut Butter Cheesecake from Crunchy Creamy Sweet

Frozen Peanut Butter Cheesecake with Nutter Butter Crust from Crazy for Crust

Caramel Overload Cheesecake Bars from Crumbs and Chaos

Blackberry Goat Cheese Cheesecake from Baking a Moment

Healthier Peanut Butter Cheesecake Brownie Bars from Texanerin Baking

White Chocolate Raspberry Swirl Cheesecake from Will Cook For Smiles

Coconut Cheesecake with Macadamia Crust from All Day I Dream About Food

Lemon Cheesecake from Shugary Sweets

No Bake Peanut Butter Cheesecake from Dinners, Dishes, and Desserts

Oreo Cheesecake (vegan) from Namely Marly

Blueberry Ricotta Cream Cheesecake from Hungry Couple

Lemon Ginger Panna Cotta Cheesecake with Blueberry Sauce from Girl Versus Dough

Mini Mascarpone Cheesecakes with Strawberry Balsamic Topping from Boulder Locavore

S’mores Cheesecake from The Gunny Sack

Raspberry Cheesecake with Oreo Crust from Hip Foodie Mom

Black Raspberry Cheesecake Milkshake from Blahnik Baker

No Bake Oatmeal Chocolate Chip Cookie Dough Cheesecake from White Lights on Wednesday

Blackberry Cheesecake Popsicles from The Girl In The Little Red Kitchen

Chocolate Nutella Cheesecake Cake from gotta get baked

White Chocolate Frangelico Cheesecake from That Skinny Chick Can Bake

Cherry and Pistachio No Bake Cheesecake with Animal Cracker Crust from Cravings of a Lunatic

Triple Brigadeiro Cheesecake Tart from From Brazil To You

White Chocolate Cheesecake with Macadamia Nuts and Caramel from Taste and Tell

Snickers Cheesecake from Life, Love and Sugar

Cherry Cheesecake Brownies from Inside BruCrew Life

Lilikoi Cheesecake with Macadamia Nut Shortbread Crust from Dieter’s Downfall

Strawberry Cheesecake Pots from Barbara Bakes

Mom’s Cheesecake from Magnolia Days

Very Berry Cheesecake with Chocolate Oreo Crust from JavaCupcake

Vanilla Bean Cheesecake from Wine & Glue

New York Style Cheesecake from URBAN BAKES

Rainbow Cheesecake from In Katrina’s Kitchen

Chocolate Cheesecake w/ Whisky Toffee Shards from girlichef

No Bake Coconut Lime Cheesecake Bars from Beyond Frosting

Lemon Blueberry Cheesecake Bars from Cooking In Stilettos

Ricotta Cheesecake from French Press

Peanut Butter Cheesecake with Nutella Ganache Topping from The Redhead Baker

Chocolate-Covered Strawberry Cheesecake from Savvy Eats

Caramel Macchiato Cheesecake from Wishes and Dishes

Key Lime Pie Cheesecake from Love and Confections

Apricot-Swirl Cheesecake from Take A Bite Out of Boca

Hawaiian Mini Cheesecakes from Pint Sized Baker

Butter Pecan Caramel No-Bake Mini Cheesecakes from Simply Southern Baking

Pumpkin Cheesecake from Lady Behind The Curtain

Mini cheesecakes with a toasted coconut crust (gluten free) from Quarter Life (Crisis) Cuisine

No Bake Blackberry Cheesecake from You Made That?

Mini No Bake Lime Cheesecakes from Miss in the Kitchen

No-Bake Limoncello Cheesecake from Cake Duchess

No-Bake Berry Cheesecake from Food Lust People Love

Key Lime Trifles from Hoosier Homemade

Hawaiian Chantilly Layer Cheesecake from Wallflour Girl

No Bake Cookies and Cream Cheesecake Bars from Garnish with Lemon

Mango Cheesecake (vegan) from Jessiker Bakes

Salted Caramel Apple Cheesecake from Jane’s Adventures in Dinner

Chocolate Peanut Butter Cheesecake Bars from Chez CateyLou

Oreo Ripple Cheesecake from Overtime Cook

No Bake Dulce de Leche Cheesecake with Caramelized Peaches from The Food Charlatan

Chocolate Caramel Cheesecake Ice Cream from Chocolate Moosey

Sugar Cookie Cheesecake from Munchkin Munchies

Caramel cheesecake martini from Happy Food, Healthy Life

Frozen PB&C Cheesecake from Noshing With The Nolands

Chocolate Brownie Cheesecake Cookies from Lemons for Lulu

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  1. Cw says

    I wanna shout out for being a low carb blogger!you have helped
    Me so much!you are my all time fave low carb blogger!I wanna
    Thank you for creating the recipes for many of us!I have enjoyed them

  2. says

    DUDE. You had me at macadamia nut crust. :) Seriously, that’s the crust of the cheesecake on our wedding cake. I still think about it! This is, like, the best cake ever – and it’s low carb. Seriously I love you. And the photos. STUNNING.

      • New2ketodiet says

        Having trouble figuring out how you are getting <5 net carbs. I input exact ingredients on myfitnesspal and I am getting 20g carbs!!! I'm new to this.

        • Carolyn says

          It’s because of the erythritol, which technically has carbs but they don’t ever enter the bloodstream so they are non-effective. I have stated many times on this website that I don’t count them. They should be subtracted from the net carbs, just like fiber, because they don’t create an insulin response.

          • new2ketodiet says

            Thanks for clearing that up for me. I’ve only been doing this for two weeks and I have tons to learn!!! Btw, I made this coconut cheesecake yesterday and it was delicious!!!! I shared it with 4 friends and they loved it as well. Great recipe. Thank you!

  3. Sara says

    Today is my mom’s birthday…guess what she is getting for her present? This!! Thanks, I can’t wait to try it.

    • Carolyn says

      Wonderful! One little bit of advice…make sure you put the cheesecake on a cookie sheet. Even with a really good springform pan, the oils can leak out a bit and you don’t want a mess in your oven!

      • Amber says

        So THAT’S why I had an oven fire!! I made a nut crust cheesecake last week in a spingform pan and ended up having a house full of smoke and flames shooting out of my oven along with the follow-up mess of baking soda all over the oven (to put out said flames)! Could NOT figure out what had “spilled” because it was an oily residue, not a liquid mess. Thanks so much for the good tip! We will be making this soon! You da Bomb Diggity, Carolyn!

        • Carolyn says

          :) Yep, I had a similar problem when I baked some mini cheesecakes one time. Now I always, always put a cookie sheet under. It’s the nut flours and the oil from the cheese too and even with my really good Kaiser pan, it leaks out a bit.

  4. says

    Aww hellz yeah dude! I totally echo your sentiments about cheesecake day!! And yours looks fabulous – coconut and macadamia nuts are so delicious together. Plus it is low carb?! Amazing! Happy Cheesecake Day!

  5. Jenny says

    Ermehgerd! This looks amazing! My birthday is in a couple weeks and I’ve found the low carb, gluten free, sugar free dessert that I’m making for myself! (Yeah its this!) I’m continually impressed by your blog and recipes, and constantly get excited about new delicious things to make.

  6. Lorraine says

    Dude! Wow, this looks amazing! My birthday is next week and this just may be my present to myself! And I just bought a bag of macadamia nuts – karma!

  7. Denise says

    Oh Dudette – that cake rocks!!
    I really shouldn’t look at your site right before lunch at work. I wanna make it and eat it NOW!

  8. says

    Um…hellz to the yes, please. LOVE the healthier subs here–and I love how you write, Carolyn! It’s such a privilege to meet you through cheesecake day, which is the best excuse ever for bloggers to gather without sponsors or anything else except tons of cheesecake love. So glad we could both be a part of it and that I could drool over this gorgeous recipe!

    • Carolyn says

      Thanks, Ala! I will check out your cheesecake too. There are so many of us, it’s hard to get to everyone.

  9. says

    I’m pretty sure my reaction to your coconut cheesecake was hellz yeah 😉 I also say dude and guys a lot, even when I’m talking to all women. Can’t wait to try your cheesecake.

  10. says

    Ah coconut!! LOVE. And even better than this is low carb and much better for me than a slice of Cheesecake Factory or cheesecake from any other restaurant for that matter. Yum!

  11. Sonya says

    Thank you for this! I just made it and it is incredibly delicious and beautiful. I can’t believe it’s low carb! I will make this again. Recipes like this help me stay the low carb course.

  12. lisa says

    This crust is AMAZING. I had two dying bananas, so opted to make a low carb Banana Cream Pie on top of this crust. I will have to make your cheesecake verson at some other time. Always love your recipes, thanks for taking the hard work out of low carbing.

  13. Mary says

    Oh my goodness, this cheesecake is so good! I just had my first bite and, dude, they must have this in heaven!
    Thanks for the recipe, the whole family enjoyed it so much.

  14. Martha says

    How far ahead can this cheesecake be made i.e. prior to consumption? Has anyone tried to freeze it? I have had great success freezing traditional cheesecakes, just not sure with the mac crust. Looks fabulous and perfect for my celiac nieces! Thanks.

  15. Martha says

    Hello moderator. Posted a question but mistyped my email address and didn’t realize until after I hit “send”. Mea culpa and please send notifications of comments to the correct email. Sorry and thank you.

  16. Martha says

    Original question was how far in advance can this recipe be prepared and anyone have any experience with freezing this recipe? Thanks! Looks fabulous!

  17. Shannon says

    This is one of the very best recipes I’ve ever made… LC or not! I made it for our New Year’s Eve get together with non-LCer’s, including four teen-ish boys. Everyone went back for more. Just sad that I had none leftover. :) Thanks for this recipe!

  18. Carrie says

    Thanks for the great recipe. I made this and the cheesecake was amazing but I thought the crust of macadamia nuts was a little over powering. Next time I make this I will use pecans for the crust.

  19. Robyn says

    What can you substitute for Swerve, I don’t have any and haven’t made the investment to buy online yet.. but I would love to try this recipe!

    • Carolyn says

      I don’t use sugar, so I can’t be sure but you should be able to sub it in in equal amounts. Honey would add too much liquid content.

      • Rhonda says

        Thanks for the quick response. Not being familiar with Swerve I wasn’t sure if it was similar to Stevia, etc, where the amounts used are much smaller than sugar.

  20. Suzanne Wedeking says

    Any suggestions to replace the swerve sweetener? Would Agave or some other sweetener work? Thanks! Looks amazing– hoping to make for Easter dinner!

  21. Ed says


    Thank you so much for posting all these great recipes, this cheesecake is indeed delish! I have one question regarding using granular erythritol isntead of swerve for the filling. I noticed that cooling effect after taste once the cake gets refrigerated, read several posts of people having same issue where granular erythritol gets re-crystallized after baking causing this noticeable taste. Is this the same whether we use swerve or any other brand of granular erythritol? Some recommend powdering it to prevent it from re-crystallizing, hence avoiding that problem. Your thoughts and other readers are greatly appreciated!

    • Carolyn says

      I stopped using straight erythritol because of that cooling effect. For me, Swerve has none of it and is less likely to recrystallize as well. Some people still experience the cooling with it, but I don’t at all and most people also don’t. I hope that helps!

  22. says

    I have to say that this crust is the best crust I have ever tasted! I used coconut oil instead of macadamia oil. The cheesecake and topping were also excellent. Well done! No need for boring food in the low carb lifestyle. I am sharing this on my website.

  23. Jill K says

    Delicious cheesecake! The crust was the absolutely divine! I’ll be using it for other recipes that call for crust. This cheesecake got even better days after I made it. Husband approved, even, and that’s a tall order in the low carb realm.

    It could have been somewhat sweeter, but wasn’t sure if I could add more swerve or not. Any thoughts?

    Thanks, Carolyn, for such a great recipe. It will be my go to dessert to bring to gatherings. A real quality dessert.


    • Carolyn says

      Sure, if you like things sweeter, you could add more swerve or even a little stevia to ramp up the sweetness.

  24. Steve says

    Planning on making this for a dinner and can’t wait! Unfortunately we don’t have any macadamia nuts where I live, I was wondering if the crust could be made substituting the macadamia nuts with cashews or some other nut?
    I appreciate the help and the recipe!

    • Carolyn says

      You can use any nut but macadamias have more oil so you may need to add a little extra butter to the crust.

  25. Colin says

    I love cheesecake. I have made this twice (eating some later today) and it was amazing. I do have a question about the nutritional content. Like many I use myfitnesspal to log what I eat. When I do a bulk import of the ingredients and specify 16 servings, then I enter 1 serving it has around 21 carbs but your description has 8.9 carbs per 1/16 slice. Do you think it’s in the way that the app calculates the ingredients? I’d rather input a serving as part of the recipe but the numbers seem way off from what you’ve listed. I’m still eating it either way LOL.

    • Carolyn says

      Nope, it’s the erythritol (Swerve). It technically has carbs but they never enter the bloodstream and are excreted whole in the urine so they don’t “count” and I don’t add them. I’ve tested this on myself numerous times, as I am pre-diabetic and it never moves the needle on my blood sugar.

  26. Suzanne Vadnais says

    I could not find anyplace on your blog to print a recipe ??? . I really wanted to print the mac crusted
    coconut cheesecake. Suzanne

  27. says

    This looks amazing and I plan on using it as a birthday cake while on vacation with her family who is not low-carb. However I am actually having the opposite problem of most people that when I put the info into my fitness pal I am getting a total carb count per 1/16th slice of 4. Now I’m not complaining at all as that is wonderful, but we do 20 g of total carbs or less per day and I’m wondering how you got eight? Don’t want to accidentally overshoot.

    • Carolyn says

      I used MacGourmet and I am pretty confident of my numbers on this one. But maybe you should split the difference, just in case?


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