This luscious keto cheesecake recipe is the sort of dessert that defies expectations. It certainly doesn’t look low carb or keto-friendly, and it doesn’t taste like it either. In fact, I challenge you to find a better coconut cheesecake anywhere!
Coconut is one of those ingredients that you either love or detest. I am a full-throated coconut lover and have the recipes to prove it. From chewy Keto Coconut Macaroons to my ever-popular Keto Coconut Cream Pie, I find no end of inspiration with that rich tropical flavor.
I first created this gorgeous coconut cheesecake back in 2014 and it stands the test of time. It’s such a wonderful recipe that I wanted to make it again and give it a few minor updates. If you love coconut desserts, this will be a dream come true.
Why you will love this recipe
- Creamy filling: I employed all of my best tricks to get a perfectly creamy, smooth cheesecake filling. Make sure you read the Tips for Success section!
- Crunchy, flavorful crust: The crust is made with macadamia nuts and shredded coconut, and it complements the creamy texture of the cheesecake.
- Tropical flavor: The coconut flavor is not overpowering, and it transports you to the tropics from the first bite.
- Sugar- and gluten-free: As with the vast majority of my recipes, this recipe contains no gluten and no added sugar.
- Low carb:
Reader’s Thoughts
“Seriously the best cake I have ever made and can’t believe it is keto. A massive hit wherever and whenever I serve it. Such a great recipe from such a talented keto baker – thanks Carolyn!!” — Cindy
Ingredients you need
- Raw macadamia nuts: You want raw macadamia nuts so they don’t get overcooked when you bake the cake
- Coconut: I use finely shredded unsweetened coconut for the crust and large flaked coconut for the topping.
- Cream Cheese: I recommend using full fat cream cheese for the best consistency. Lower fat versions often have fillers that mess with the texture and add carbs.
- Sweetener: The crust works best with an erythritol based sweetener, as any amount of allulose or xylitol will keep it from crisping up. The filling and topping are more accommodating. Please see the Tips for Success for more information.
- Coconut cream: You want the the thick, white coconut cream that comes from the top of a can of coconut milk.
- Coconut extract: This helps amp up that coconut flavor!
- Whipping cream: I top this cheesecake with homemade whipped cream and some toasted coconut.
- Pantry staples: Eggs, butter, vanilla extract, and salt.
Step by Step Directions
- Make the crust: In a food processor, process the macadamia nuts on high until they resemble coarse crumbs. Transfer to a bowl and stir in the coconut, sweetener, and salt. Add the melted butter and stir to combine.
- Bake the crust: Line the bottom of a 9-inch springform pan with parchment paper and set on a large baking sheet. Press the crust mixture firmly and evenly into the bottom of the pan. Bake at 325ºF for 12 to 14 minutes, or until just beginning to brown around the edges. Remove and let cool.
- Beat the cream cheese: In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. Beat in the sweetener, coconut milk, and extracts until well combined.
- Add the eggs: Beat in the eggs one at a time until just incorporated. Make sure to scrape down the sides of the bowl and the beaters after each addition.
- Bake the cheesecake: Place the whole set up (spring-form pan on the cookie sheet) on the center rack of the oven. On the rack below, place a large baking dish filled with water. Bake at 300ºF for 70 to 90 minutes, or until edges are set but the center still jiggles just a little when shaken. Remove and let come to room temperature.
- Chill the cheesecake: 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.
- Prepare the topping: Beat the whipping cream, sweetener and extract until stiff peaks form. Spread over chilled cheesecake. Sprinkle with toasted coconut.
Tips for Success
There’s no question that a baked cheesecake is a labor of love, but the results are well worth it. And if you follow my instructions and use all my tips, you will master this easily!
One of the most important tips is to have all of your cheesecake filling ingredients at room temperature. Cold eggs or cold coconut cream will cause the cream cheese to clump up. I always like to warm the cream cheese a little too, so it beats more smoothly.
It also helps to beat the cream cheese by itself for a minute or two before adding any other ingredients. This ensures a silky smooth cheesecake batter.
Adding the eggs last, one at a time, helps prevent you from over-beating them. It also has the added advantage of allowing you to taste the filling before you add them, so you can adjust both the sweetener and flavor to your tastes.
Placing a baking sheet under the cheesecake pan prevents any oil from leaking out between the seams. And placing a pan of water in the oven while it bakes creates more humidity and helps prevent the top from cracking.
Sweetener Options
The sweeteners you use in this recipe make a difference to the results. For a crisp crust, only erythritol based sweeteners will work.
You can use allulose in the filling, but it may cause the cake to darken faster, especially on the top. Keep your eye on it while it bakes – you can always put some foil overtop if it seems to be browning too quickly. I like to use a mix of erythritol and allulose for both the filling and topping.
You can also use more concentrated sweeteners like pure stevia or monk fruit extract in the filling and topping. I can’t guide you as to the amounts, however, as they can vary in sweetness a great deal. You will need to do this by taste.
Frequently Asked Questions
Absolutely! This cake freezes like a dream. You can freeze the entire cake or cut it into individual slices and freeze those. As always, wrap it up tightly to avoid freezer burn. It will be good for at least 2 months.
Keto cheesecakes hold up well for 3-4 days in the refrigerator. For best results, make the cheesecake a day or two before serving. You can finish it with the whipped cream and coconut topping prior to serving.
This keto coconut cheesecake recipe has 4.7g of carbs and 1.3g of fiber per serving. That comes to 3.4g net carbs per slice.
USA Pan Springform Pan
I absolutely love my springform pan from USA Pan. Instead of the regular buckle that most pans have, it has two clips that slide easily in and out to create a tight seal. It’s the best springform pan I’ve ever owned!
Keto Coconut Cheesecake
Ingredients
Crust:
- 3/4 cup (100.5 g) raw macadamia nuts
- 3/4 cup (60 g) finely shredded coconut, unsweetened
- 3 tbsp granular sweetener
- 1/4 tsp (0.25 tsp) salt
- 2 tbsp melted butter, (or oil)
Filling:
- 1 1/2 lbs (680.39 g) cream cheese, very well softened
- 2/3 cup (126.67 g) granular sweetener, depending on how sweet you like it
- 1/2 cup (120 g) coconut cream, canned, room temperature
- 1 tsp (0.5 tsp) coconut extract
- 1/2 tsp (0.5 tsp) vanilla extract
- 3 large (3) eggs, room temperature
Topping:
- 3/4 cup (177.44 ml) whipping cream
- 2 tbsp powdered sweetener
- 1/2 tsp (0.5 tsp) vanilla or coconut extract
- 1/2 cup (42.5 g) large flaked coconut, lightly toasted
Instructions
Crust
- Preheat the oven to 325ºF and lightly grease a 9-inch springform pan. Line the bottom with parchment paper and grease the parchment. Set the pan onto a large rimmed baking sheet.
- In a food processor, process the macadamia nuts on high until they resemble coarse crumbs.. Transfer to a bowl and stir in the coconut, sweetener, and salt. Add the melted butter and stir to combine.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake 12 to 15 minutes or until just beginning to brown around the edges. Remove and let cool.
Filling
- Reduce oven temperature to 300F.
- In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. Beat in the sweetener, coconut milk, and extracts until well combined. Taste and adjust the sweetener and coconut flavor as desired.
- Beat in the eggs one at a time until just incorporated. Make sure to scrape down the sides of the bowl and the beaters after each addition.
- Pour the filling over the cooled crust and spread to the edges.
- Place the whole set up (spring-form pan on the cookie sheet) on the center rack of the oven. On the rack below, place a large baking dish filled with water.
- Bake 70 to 90 minutes, or until edges are set but the center still jiggles just a little when shaken. Remove and let come to room temperature.
- Run a sharp knife around the edges of the pan and remove sides. Cover with plastic wrap and refrigerate at least 2 to 3 hours.
Topping
- In a large bowl, beat the whipping cream, sweetener and extract until stiff peaks form. Spread over chilled cheesecake.
- Sprinkle with toasted coconut (I simply toasted mine in a dry skillet over medium heat, shaking until coconut was lightly browned).
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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This sounds amazing! I love coconut and cheesecake, but I never thought about combining the two! Awesome idea!
This cheesecake is the most delicious one yet. We loved it the way it was but Today I remade it….had a pan of German Chocolate brownies from this website that we thought were a bit dry….decided to repurpose them as a crust for this cheesecake and added shredded unsweetened coconut and sugarfree chocolate chips to the batter. Still in the oven, but I am sure it will be the bomb!!!
just now
Sounds delicious.
Making this for the third time tonight (for my art and philosophy class tomorrow – it’s my turn) in Stellenbosch, South Africa. Your cheesecake sure gets around… ?
The first bake was magical. Truly. Last time I over-cooked it but it was because I have a steam function in my oven, and did steam AND the water. Silly. This time ’round just the steam…
Thanks for this great recipe. Yum!
Are powdered swerve and swerve sweetener two different things? Your recipe has two different Swerve?
Yes, one is granular and the other is powdered. Like icing sugar.
Can you substitute with Splenda or stevia?
Probably, but I haven’t tried those myself so I can’t guarantee the results.
I can answer that question as I used Splenda in all my cheesecakes on this site. Works great…except when doing a chocolate crust with cocoa powder it is a bit bitter….but we like the contrast with the sweet filling.
If you’re just using regular sugar instead of sweetener is it the same amount??
Yes, same amount.
Could I use part or all mascarpone cheese instead of cream cheese?
I really have no idea, I didn’t try. But mascarpone isn’t really the same and I’d be worried about the texture.
Hi, could I use sugar instead of the sweetner? If so, how much would I use?
You can sub it in cup for cup.
This will now be a new tradition for our family. My first cheesecake ever! I did substitute Coconut Palm Sugar for the Swerve, making it a tan color. Also, I doubled the whipped topping. My son & daughter in law are Gluten Free and they absolutely loved it. Thanks for sharing!
Wonderful!
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.
I used MacGourmet and I am pretty confident of my numbers on this one. But maybe you should split the difference, just in case?
I could not find anyplace on your blog to print a recipe ??? . I really wanted to print the mac crusted
coconut cheesecake. Suzanne
There is a print button right on the recipe itself, right at the top right corner.
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.
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.
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!
You can use any nut but macadamias have more oil so you may need to add a little extra butter to the crust.
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.
Blessings,
Jill
Sure, if you like things sweeter, you could add more swerve or even a little stevia to ramp up the sweetness.
Anyone make this with low fat cream cheese?
K
I did. I just took it out of the oven after 2 hours because the top was burning, but the cheesecake wouldn’t stop jiggling. I hope it sets up when it cools completely.
The cheesecake is not supposed to stop jiggling. Two hours is much too long. The center should still jiggle slightly.
Oh, I see…low fat cream cheese. Yep, that would be the problem.
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.