April 10, 2019

Coconut Cheesecake – Sugar Free Recipe

Name: Coconut Cheesecake with Macadamia Nut Crust
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Ingredients: 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); 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; 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)

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This coconut cheesecake has a macadamia nut crust and is unbelievably creamy and rich. It’s a low carb dessert that’s as tasty as it is beautiful, and is sure to impress your friends! Keto and sugar-free, this is the best coconut cheesecake you will ever eat.

I first created this gorgeous coconut cheesecake back in 2014 and it stands the test of time. One of the most loved keto cheesecake recipes here on All Day I Dream About Food. If you love coconut desserts, this will be a dream come true. Also try my coconut milk pudding or my coconut cream poke cake.

I 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.

Keto Cheesecake for National Cheesecake Day

So when I saw that my friend Roxana was organizing bloggers for National 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 a celebration for cheesecake, whether it’s low carb cheesecake or not.

Normally I pay little mind to these made up food holidays, but low carb cheesecake recipes are a very important part of my life, so I must honour the holiday appropriately. Not only must I honour it, but I must bow before it as the ultimate keto 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 recipe makeover. Done right, 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 low carb cheesecake recipe. Rock on, dude!

Celebrate with Coconut Cheesecake

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 coconut cheesecake is exceptional. The texture was spot on, the filling seemed light and somewhat airy and yet was rich and creamy. The macadamia crust had a delicious crunch that offset the creamy filling. And the topping was whipped cream and toasted coconut. What’s not to love about that?

What you need to make Coconut Cheesecake

Springform pan – these are essential for a good cheesecake, so do yourself a favor and get one!
Cream cheese – and plenty of it!
Coconut milk – the thick full fat coconut milk from a can
Macadamia nuts – you want the raw ones so they don’t get overcooked when you bake the cake
Coconut extract – to amp up that coconut flavor
Shredded coconut – for the crust
Flaked coconut – for the topping
Heavy whipping cream – for the topping

Coconut Cheesecake with Macadamia Nut Crust

This coconut cheesecake with macadamia nut crust is the perfect low carb cheesecake recipe to celebrate any occasion. It’s a sugar free and grain free dessert that’s as tasty as it is beautiful.

Course Dessert

Cuisine American

Keyword coconut cheesecake, coconut cheesecake recipe

Prep Time 25 minutes

Cook Time 2 hours

Chill Time 3 hours

Total Time 2 hours 25 minutes

Servings servings

Calories 334kcal

Ingredients

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

US Customary - Metric

Instructions

Crust:

Preheat oven to 325F and wrap the bottom of a 9-inch springform pan in foil.
In a food processor, process macadamia nuts on high until coarsely chopped.
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).
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.
Bake 12 to 14 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 cream cheese on medium until smooth. Beat in sweetener until well combined.
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.
Brush the sides of the springform pan with a little oil or melted butter and then pour the filling over the cooled crust.
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.
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.
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.

Topping:

In a large bowl, beat 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

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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