Keto Coconut Cream Cheesecake Recipe


A simple and delicious coconut cream cheesecake recipe that’s low carb and keto friendly. It’s an easy to make coconut cream dessert.

keto coconut cream cheesecake pinterest image

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If you’re like most low carb dieters, you enjoy indulging in high-fat, low carb cheesecake recipes. I certainly do and it’s been a staple dessert for many years!

Cream cheese is by far one of my favorite low carb ingredients. It goes well in both sweet and savory recipes. And, it’s the key to making a quick and easy sugar-free cheesecake mousse treat.

Another key ingredient for this cheesecake recipe is coconut cream. But, don’t confuse it with cream of coconut which is typically sweetened with sugar.

Where To Buy Keto Unsweetened Coconut Cream

I’ve tried finding canned coconut cream in the local stores, but none of them seem to carry it. I believe you can buy it at Trader Joe’s and Whole Foods Market, but those stores are a bit far from me.

I’ve been buying mine online at LC Foods which is an online market for low carb foods. However, I recently became a member of Thrive Market and found they have the cheapest price of all on canned coconut cream.

You can also get coconut cream from a can of regular high fat coconut milk. Just put the can in the refrigerator overnight and the solid part that ends up on top is coconut cream.

crust for coconut cream cheesecake

How To Make Low-Carb Coconut Crust

My standard low carb cheesecake crust is a blend of almond flour, cinnamon, low carb sweetener, and melted butter.

I simply mix all the ingredients together and then press the mixture into the bottom of a springform pan. It’s a great alternative to crusts made with high carb graham cracker crumbs.

While preparing the cheesecake filling, I like to put the pan with the prepared crust into the refrigerator to chill. This hardens up the butter to form a better crust layer before adding the filling.

coconut cream cheesecake filling

How To Make Coconut Cream Cheesecake

There are just a few steps to making this low-carb cheesecake.

Add the Filling

Once the crust has been prepared, it’s time to make the low carb coconut cream cheesecake filling. My recipe uses the following keto-friendly ingredients:

  • Cream cheese
  • Low-carb sweetener
  • Coconut cream
  • Eggs
  • Vanilla extract

For a stronger flavor, coconut extract can be added as well or in place of the vanilla extract.

It does help to beat the cream cheese first if it’s still a little cold from the refrigerator. But it’s good to plan things out ahead and let the cream cheese sit at room temperature before making the filling. That way the mixture will be smooth without any cheese lumps in it.

When all the ingredients for the filling have been blended together, the mixture is poured over the prepared crust in the springform pan.

If using a water bath, the pan should be wrapped in aluminum foil and place in a roasting pan with an inch or two of water in it. Although not required, the steaming water provides a humid environment in the oven which can help prevent the cheesecake from cracking.

Bake the Cheesecake

The cheesecake is now ready to be baked. I start out at 350°F for the first 15 minutes and then I reduce the oven temperature to 250°F and bake for another 75-90 minutes.

A lower temperature fully cooks the cheesecake without causing it to brown up on the outside before the inside is fully cooked. If you don’t mind the extra time, you can even try lowering the temperature more.

Remove the cheesecake from the oven when the center is still a little jiggly but the majority of the cake has set. This will ensure that you don’t overbake it.

The cheesecake should cool completely prior to removing the springform side by gently running a knife between the side of the cake and the pan then releasing the springform clip.

frosted coconut cream cheesecake

Add The Coconut Cream Frosting

Although the coconut cheesecake is pretty good plain, adding a coconut cream frosting sprinkled with toasted coconut takes it to a whole new level. It adds a more appealing look to the keto dessert giving it a look similar to my popular keto coconut cream pie.

The frosting is just a blend of coconut cream, powdered low carb sweetener, and a little cream cheese. 

I discovered that adding a touch of cream cheese can mask the cooling taste of erythritol which is the bulking agent used in many granular low carb sweeteners. That’s why I added couple of ounces to the coconut cream frosting that tops the cheesecake.

Top With Toasted Coconut

A sprinkling of toasted coconut over the frosting adds color and dimension.

To toast the coconut, simply spread unsweetened dried coconut shreds on a baking sheet and bake for 3 to 5 minutes at 375°F. Shredded coconut toasts quickly so you’ll need to keep an eye on it while it’s baking.

toasted coconut topped cheesecake

Frequently Asked Questions About Keto Coconut Cream Cheesecake

The entire recipe is at the bottom of this post. First, here are some answers to some frequently asked questions.

How big should I make the servings?

This low carb coconut cream cheesecake is very filling so you’ll want to keep the servings fairly small. I had a slice for an early afternoon snack and wasn’t hungry until dinnertime.

How do I prevent the outside of the cheesecake from overbaking?

Cooking at a low temperature makes cheesecake much creamier and doesn’t overbake the outside. I didn’t use a water bath and the top of the cheesecake didn’t crack.

So fully cooking the cheesecake at low oven temperatures can also prevent the cheesecake from cracking.

How do you make this recipe dairy-free?

The coconut cream is the perfect ingredient for making a rich coconut cream cheesecake.

The cheesecake could be made without dairy by using dairy-free cream cheese-like Kite’s Hill which is made from almond milk. Butter flavored coconut oil could be used in the crust.

The frosting is a nice addition to the cheesecake and allows the rest of the coconut cream in the can to be used. I was amazed at how great it tasted!

I’ll always add a bit of cream cheese to my low carb frosting from now on to get rid of the cooling effect of the erythritol.

What is another topping for this cheesecake?

You could use a chocolate ganache as an alternative topping. It would be similar to my popular Boston Cream Cheesecake recipe.

Although there’s a nice taste of coconut in this dessert, I’m thinking there’s always room to take it up a notch. Next time, I may add some unsweetened coconut to the filling!

coconut cream cheesecake slice

Other Recipes To Love

Want to try a few more easy low-carb keto pie recipes? Here are some of my favorites:

And, if you like coconut, try an easy coconut jelly recipe. It’s dairy-free and is even suitable for the very strict autoimmune protocol (AIP) diet.

★ FOLLOW ME ON FACEBOOK, PINTEREST AND INSTAGRAM FOR MORE EASY KETO RECIPES.

coconut cream cheesecake slice on white plate

Coconut Cheesecake with Coconut Cream

A simple and delicious cheesecake that’s low carb and keto friendly. It’s an easy to make coconut cream dessert.

Recipe Video (Click on Image to Play)

Prep Time15 mins

Cook Time1 hr 30 mins

Total Time1 hr 45 mins

Course: Dessert

Cuisine: American

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Review Recipe

Instructions

  • Mix together crust ingredients and press into the bottom of a 9-inch springform pan. Refrigerate while preparing filling.

  • In a large bowl, beat together filling ingredients. Mix just until smooth.

  • Pour filling onto the crust and bake at 350°F for 15 minutes. Reduce the heat to 250°F and bake for another 75-90 minutes.

  • Allow to cool completely in the refrigerator. Run knife along edge of cake and remove springform side.

  • For frosting, beat together coconut cream, powdered sugar, and cream cheese until creamy.

  • Spread frosting over the cooled cake. Refrigerate for at least an hour before slicing.

Notes

For added color and coconut flavor, sprinkle some toasted coconut on top of the cheesecake.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

low carb yum 5-ingredient keto

Nutrition

Serving: 1slice | Calories: 207 | Carbohydrates: 4g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 69mg | Potassium: 89mg | Fiber: 1g | Sugar: 0g | Vitamin A: 250IU | Vitamin C: 0.7mg | Calcium: 34mg | Iron: 1.1mg

Additional Info


Net Carbs:
3
g

|

% Carbs:
5.8
%

|

% Protein:
7.7
%

|

% Fat:
86.5
%

|

SmartPoints:
9

Values

Array
(
    [serving_size] => 1
    [calories] => 207
    [carbohydrates] => 4
    [protein] => 4
    [fat] => 20
    [saturated_fat] => 11
    [cholesterol] => 48
    [sodium] => 69
    [potassium] => 89
    [fiber] => 1
    [sugar] => 0
    [vitamin_a] => 250
    [vitamin_c] => 0.7
    [calcium] => 34
    [iron] => 1.1
    [serving_unit] => slice
)

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Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

© LowCarbYum.com
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First Published: September 14, 2015… Last Updated: October 29, 2020, with resized images and additional recipe information.





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