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    Home » Keto Recipes » Keto Dessert

    Keto Cheesecake With Coconut Crust

    Published: Jul 21, 2020 · Modified: Jun 16, 2022 by Radwa · This post may contain affiliate links. Leave a Comment

    Jump to Recipe Print Recipe

    This no-bake keto coconut cheesecake recipe is for the coconut lovers; it is such a delicious coconut flavoured low-carb cheesecake.

    I am a big fan of coconut, I love baking with it, using it in fillings or even use it as a topping in some of my recipes, but today I will use coconut in making my coconut cheesecake crust. The result is even more delicious. Dried shredded coconut makes a wonderful crust to this keto cheesecake along with an amazing flavour. 

    keto coconut cheesecake

    This coconut-crusted cheesecake has a lovely golden crust and a delicious creamy filling which will make your mouth water.

    Keto Coconut Cheesecake Ingredients

    To make this delicious coconut-crusted cheesecake, you will need the following ingredients.

    The Crust

    crust ingredients
    • Egg
    • Shredded coconut
    • Butter
    • Swerve
    • Vanilla extract

    The Filling

    filling ingredients
    • Cream cheese
    • Swerve
    • Vanilla extract
    • Heavy cream

    Topping

    • Pistachios
    • Unsweetened chocolate
    keto coconut cheesecake

    How To Make Keto Coconut Cheesecake Recipe

    Making this coconut cheesecake is divided into three stages, first making the coconut crust then making the filling and finally adding the topping. Let's talk about each step in details.

    Making The Crust

    making coconut crust
    • Put the butter in the microwave for 10-20 seconds or until melted.
    • In a bowl, add the coconut, sweetener, melted butter and vanilla extract then mix well using a spatula or your hands.
    • Crack the egg over the previous mixture and mix well.
    • Grease a 20 cm springform with butter.
    • Then, spoon the coconut mixture into the springform, use your hands to press the coconut mixture on the bottom and the sides of the springform.
    • Bake at 170 C for 25 minutes.
    • Allow it to cool down before adding the filling.
    low carb coconut cheesecake

    Making The Filling

    making the filling
    • In a bowl, whip the heavy cream until it becomes thick then set aside.
    • In another bowl, add cream cheese, sweetener and vanilla extract then whisk until combined.
    • Fold the heavy cream into the cream cheese mixture and mix using a spatula until blended.
    • Pour the filling over the crust then refrigerate at least 5 hours or overnight.

    Tip: refrigerating the cheesecake is so important, don't ignore it.

    coconut crusted cheesecake

    Topping

    making the topping
    • Use the mill or food processor to grind the pistachio then sprinkle over the cheesecake.
    • After that, melt the unsweetened chocolate then use it to drizzle the cheesecake.

    Tip: use any nuts you fancy if you don't have pistachio in your pantry.

    sugar free coconut cheesecake

    More Low Carb Keto Cheesecake Recipes

    • Keto Peanut Butter Cheesecake
    • No-Bake Keto Vanilla Cheesecake
    • Sugar-Free Greek Yogurt Cheesecake
    • Gluten-Free Lemon Flavoured Cheesecake
    • Low-Carb Mini Cheesecakes Recipe

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    sugar free coconut cheesecake
    coconut cheesecake
    Print Pin
    5 from 3 votes

    Keto Cheesecake With Coconut Crust

    This no-bake keto coconut cheesecake recipe is for the coconut lovers; it is such a delicious coconut flavoured low-carb cheesecake.
    Course Dessert
    Cuisine American
    Keyword Keto Cheesecake With Coconut Crust, Keto coconut Cheesecake
    Prep Time 10 minutes
    Cook Time 10 minutes
    Chill 2 hours
    Total Time 2 hours 20 minutes
    Servings 16 servings
    Calories 276kcal
    Author Radwa

    Equipment

    • Springform
    • Measuring cups
    • Measuring spoons
    • Electric hand mixer

    Ingredients

    Crust

    • 1 egg
    • 2 ½ cups shredded coconut
    • ⅓ cup butter
    • 2 tablespoon swerve
    • 1 teaspoon vanilla extract

    Filling

    • 400 g cream cheese
    • ⅓ cup swerve
    • 1 teaspoon vanilla extract
    • 1 cup heavy cream

    Topping

    • 1 teaspoon pistachios grind
    • 1 tablespoon unsweetened chocolate melted

    Instructions

    Making The Crust

    • Put the butter in the microwave for 10-20 seconds or until melted.
    • In a bowl, add the coconut, sweetener, melted butter and vanilla extract then mix well using a spatula or your hands.
    • Crack the egg over the previous mixture and mix well.
    • Grease a 20 cm springform with butter.
    • Then, spoon the coconut mixture into the springform, use your hands to press the coconut mixture on the bottom and the sides of the springform.
    • Bake at 170 C for 25 minutes.
    • Allow it to cool down before adding the filling.

    Making The Filling

    • In a bowl, whip the heavy cream until it becomes thick then set aside.
    • In another bowl, add cream cheese, sweetener and vanilla extract then whisk until combined.
    • Fold the heavy cream into the cream cheese mixture and mix using a spatula until blended.
    • Pour the filling over the crust then refrigerate at least 5 hours or overnight.

    Topping

    • Use the mill or food processor to grind the pistachio then sprinkle over the cheesecake.
    • After that, melt the unsweetened chocolate then use it to drizzle the cheesecake.

    Notes

    • Refrigerating the cheesecake is so important, don't ignore it.
    • Use any nuts you fancy if you don't have pistachio in your pantry.
    To store: Keep it in the fridge. It will last for 2-3 days.

    Nutrition

    Serving: 1serving | Calories: 276kcal | Carbohydrates: 11g | Protein: 3g | Fat: 28g | Saturated Fat: 19g | Cholesterol: 68mg | Sodium: 96mg | Potassium: 136mg | Fiber: 3g | Sugar: 2g | Vitamin A: 569IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

    If you like this recipe, pin it for later!

    keto coconut cheesecake

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    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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