Almond Joy Keto Cheesecake

Mirha Pretty

Almond Joy Keto Cheesecake

A rich, creamy keto cheesecake inspired by the classic Almond Joy candy bar. It blends smooth chocolate, coconut, and crunchy almonds into a decadent low-carb dessert. Every bite delivers a perfect mix of nutty crunch, tropical coconut, and chocolate sweetness—without the sugar overload.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 8

Course: Dessert

Cuisine: Keto / American

Calories: 340

Ingredients Method Notes

Ingredients

For Crust:
1 ½ cups – Almond flour
¼ cup – Melted butter
2 tbsp – Erythritol
1 tsp – Vanilla extract
For Filling:
400 g – Cream cheese softened
1 cup – Heavy cream
½ cup – Powdered erythritol
2 – Eggs
1 tsp – Vanilla extract
2 tbsp – Unsweetened cocoa powder
½ cup – Shredded coconut
For Topping:
¼ cup – Sliced almonds
2 tbsp – Sugar-free chocolate melted
2 tbsp – Shredded coconut

Method

Preheat oven to 160°C (320°F).
Mix almond flour, melted butter, erythritol, and vanilla for crust.
Press into a lined baking pan and bake for 10 minutes. Cool completely.
Beat cream cheese until smooth and creamy.
Add heavy cream, erythritol, cocoa powder, and vanilla; mix well.
Add eggs one at a time and mix gently.
Fold in shredded coconut evenly.
Pour filling over crust and smooth the top.
Bake for 45–50 minutes until center is slightly set.
Turn off oven and let it cool inside with door slightly open.
Refrigerate at least 4 hours or overnight.
Top with melted chocolate, coconut, and sliced almonds before serving.

Notes

Toast almonds for extra crunch and flavor.
Use unsweetened coconut to keep it keto-friendly.
Chill overnight for the best texture and clean slices.
Add a chocolate drizzle just before serving for a fresh look.

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