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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Oh my goodness! This is the best cheesecake I have had in a long time! Even my non Keto husband loved it!! Thanks again for another “big hit” from your kitchen!!!
In the article, you talk about Coconut Cream, but I don’t see it mentioned at all in the ingrediants or the cooking step. How does that fit in?
Sorry, fixed it. It was the coconut milk… I want people to use the thickest portion, from the top. Not the watery stuff.
Sorry to bother you but in your recipe you mention NaN cup of sweetener. I’ve scratched my head danced my fingers across the keyboard trying to figure out what that stands for. I would like to make this for guests one weekend but just need to know what it stands for.
Have a great weekend.
Just bought cream cheese to make this this weekend! Looks delish!
Just finished it came out so creamy crust 150% amazing out of the park 🥰🫶🏻👏ty ty ty
If you don’t tell anyone it is sugar free, no one will know! it is delicious! I did not have macadamia nuts so I used pretzels and it was wonderful!
My husband just made this for my birthday, also did toasted macadamias on top and drizzled top with Lily’s dark chocolate. Delectable!
I made this cheesecake several times. It’s a big hit in this house. I didn’t have macadamia nuts for the crust so I substituted with toasted pecans. It’s so easy to make!
Thank you for such great recipes!
How far in advance can I make this? Does it get soggy in the fridge?
Cheesecake in general is good for 3 to 4 days.
Hi Carolyn can you substitute raw macadamia nut with some other nut? Just wandering if this would work with pecan or walnuts not sure.
Sure!
Is the Swerve used in the filling supposed to be powdered or granulated? It’s not specified like it is for the topping and when you click the link to buy it brings you to granulated. But I feel like most keto cheesecake recipes call for powdered? I used granulated and it’s currently baking. I’m hoping I didn’t use the wrong thing and end up with a crunchy cheesecake LOL Thanks!
When not specified, assume granular, just as you would with sugar. It also happens to be linked right in the recipe so there should be no questions.
Thank you! I did see the linked ingredient but wanted to double check. Cheesecake turned out amazing. My husband said it was “Cheesecake Factory worthy” ???? Currently making it for a 2nd time and it’ll be on my thanksgiving menu as well! Thank you for such a wonderful recipe. It’s honestly the best keto cheesecake I’ve ever made.
So great to hear!
Do you think this will work as a crustless cheesecake?
I haven’t tried it that way but it should. I would line the bottom with parchment paper.
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!!
Hi Carolyn, this cheesecake looks absolutely amazing! My question is, could I cook this in a water bath? When I make other keto cheesecake recipes, I triple wrap the pan in heavy foil then put it in a pan and fill it half way up with boiling water and it turns out fabulous, very moist! Never made one with coconut, so not sure if that’s different?
You can do a water bath but for this one, you don’t need to.
Hello! How can I adapt the quantities for a 8 inch pan?
Thank you!
Find the area of each circle and reduce by the difference.
Made this last night. Maybe I mixed it too much and used 13oz of unsweetened coconut milk that made the filling SUPER runny….I had to bake it over 3hrs. Could possibly be my oven ????????????♀️
Anyway… in the end after being sad that I thought I had ruined it, I didn’t. Still tasted SO AMAZING!!
Well glad to hear it worked out okay. Were you using thinner (lower fat) coconut milk? that could be part of it.