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Coconut Cream Keto Cheesecake
Mirha Pretty

Coconut Cream Keto Cheesecake

A rich, creamy, and low-carb dessert packed with tropical coconut flavor. This keto-friendly cheesecake is perfect for satisfying sweet cravings without breaking your diet. Smooth texture, buttery crust, and a hint of vanilla make it irresistible. Ideal for special occasions or everyday indulgence.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Dessert
Cuisine: Keto / American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • For Crust:
  • Almond flour – 1 ½ cups
  • Melted butter – ¼ cup
  • Erythritol – 2 tbsp
  • Vanilla extract – 1 tsp
  • For Filling:
  • Cream cheese softened – 400g
  • Coconut cream – 1 cup
  • Powdered erythritol – ½ cup
  • Eggs – 2
  • Vanilla extract – 1 tsp
  • Coconut extract – ½ tsp

Method
 

  1. Preheat oven to 160°C (320°F).
  2. Mix almond flour, butter, erythritol, and vanilla until crumbly.
  3. Press mixture into a lined baking pan to form crust.
  4. Bake crust for 10 minutes, then let it cool.
  5. Beat cream cheese until smooth and fluffy.
  6. Add coconut cream, sweetener, vanilla, and coconut extract; mix well.
  7. Add eggs one at a time and mix gently.
  8. Pour filling over crust and smooth the top.
  9. Bake for 45–50 minutes until center is slightly set.
  10. Turn off oven and let cheesecake cool inside with door slightly open.
  11. Refrigerate for at least 4 hours before serving.

Notes

  • Use full-fat cream cheese for the best texture.
  • Do not overmix after adding eggs to avoid cracks.
  • Chill overnight for perfect firmness.
  • Toasted coconut flakes make a great topping.

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