Decadent Keto Coconut Cheesecake Recipes: A Tropical, Guilt-Free Dessert

For those following a ketogenic lifestyle, finding satisfying desserts can sometimes feel like a challenge. However, cheesecake emerges as a delightful option that closely mimics the taste and texture of traditional, carb-laden sweets. This article explores various keto coconut cheesecake recipes, offering a range of options from no-bake versions to those with toasted coconut and macadamia nut crusts, ensuring a treat that caters to diverse preferences while adhering to dietary restrictions.

No-Bake Keto Coconut Macadamia Cheesecake

This recipe stands out for its ease of preparation and the delightful combination of textures and flavors.

Ingredients and Preparation

Shortbread Crust: Combine all crust ingredients until a dough forms. Press the dough into a 10-inch tart pan, covering the bottom and halfway up the sides. Freeze for about 20 minutes, then bake at 375°F for 10 minutes. Let cool to room temperature before adding the cheesecake mixture.

Cheesecake Filling: Whip heavy cream with vanilla extract, coconut extract, and liquid stevia until stiff peaks form. In a separate bowl, beat cream cheese, ricotta, and erythritol until completely smooth. Combine the whipped cream mixture with the cream cheese mixture and beat for another 30 seconds.

Coconut Macadamia Topping: Pulse all topping ingredients in a food processor until the macadamia nuts are chopped into larger pieces. Toast the mixture in a nonstick pan, stirring constantly until the coconut begins to toast but not burn.

Read also: Easy Low-Carb Cheese Crackers

Assembly: Pour the cheesecake filling into the cooled crust and refrigerate for 30 minutes. Top with the toasted coconut topping and refrigerate for a few hours before serving.

Tips for Success

• For a smooth and creamy filling, ensure all ingredients are at room temperature.
• Beat the cream cheese by itself for a minute or two before adding other ingredients to ensure a silky-smooth batter.
• Add eggs one at a time to prevent over-beating.
• Taste the filling before adding eggs to adjust the sweetener and flavor to your liking.

Toasted Coconut Cheesecake Bars

These bars offer a convenient and delicious way to enjoy coconut cheesecake with a delightful toasted coconut flavor.

Ingredients

Crust:

• 1 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup coconut flour
• 1/4 cup monkfruit sweetener
• 1/4 cup melted butter
• Pinch of kosher salt

Filling:

• 16 oz cream cheese, room temperature
• 1 cup coconut milk
• 3/4 cup monkfruit sweetener
• 3 large eggs, room temperature

To Garnish:

• 1/4 cup unsweetened shredded coconut

Instructions

1. Preheat the oven to 350°F. Toast 1/2 cup of unsweetened shredded coconut in a small pan over medium heat, stirring often until slightly golden.
2. For the crust, combine 1/4 cup of the toasted coconut with almond flour, coconut flour, monkfruit sweetener, melted butter, and salt. Press into a greased rectangular cake pan and bake for 10 minutes until slightly golden. Reduce the oven temperature to 300°F and let the crust cool for 10 minutes.
3. Prepare the cheesecake filling by combining cream cheese, coconut milk, monkfruit, and eggs in a large bowl using a hand mixer. Whisk until light and fluffy, about 5-8 minutes.
4. Pour the cheesecake batter over the crust and bake for 60-75 minutes. Sprinkle with the remaining 1/4 cup of toasted coconut.
5. Allow the cheesecake to cool for 15-30 minutes, then cover and refrigerate for at least 3 hours or overnight to set. Slice into 12 bars before serving.

Keto Coconut Cheesecake with Coconut Whipped Cream and Toasted Coconut

This recipe elevates the coconut flavor with the addition of coconut whipped cream and toasted coconut, creating a rich and creamy dessert.

Ingredients

Crust:

• Almond flour
• Keto brown and granulated sugar
• Cinnamon
• Salt
• Melted butter

Filling:

• Cream cheese
• Powdered sugar
• Coconut yogurt (or sour cream and lemon juice, or keto vanilla yogurt)
• Vanilla

Coconut Whipped Cream:

• Coconut cream or full-fat coconut milk
• Powdered sugar
• Vanilla

Toasted Coconut:

• Unsweetened shredded coconut

Instructions

For the crust:

1. Combine almond flour, brown sugar, granulated sugar, cinnamon, and salt in a small bowl.
2. Add melted butter and stir until combined.
3. Press the mixture onto the bottom of a 9-inch springform pan and pack firmly.
4. Place the crust in the freezer while preparing the filling.

For the filling:

1. Chill a medium mixing bowl and beaters in the freezer for 15-20 minutes. Beat heavy whipping cream until stiff peaks form and set aside.
2. In a large bowl, beat cream cheese and powdered sugar until smooth and fluffy.
3. Add coconut yogurt and vanilla, mixing until combined.
4. Carefully fold the whipped cream into the cream cheese mixture.
5. Remove the crust from the freezer and transfer the filling mixture onto the crust, smoothing the top.
6. Cover the cheesecake with plastic wrap and refrigerate for 6 hours or overnight.

For the coconut whipped cream:

1. Refrigerate coconut cream or coconut milk for 24 hours before using.
2. Chill a medium mixing bowl and beaters in the freezer for 15-20 minutes. Pour out the liquid from the coconut cream/milk can and reserve.
3. Scrape solids into the chilled mixing bowl, add powdered sugar and vanilla.
4. Beat until smooth and creamy, adding reserved liquid one tablespoon at a time if the mixture is too stiff.

For the toasted coconut:

1. Preheat the oven to 325 degrees.
2. Line the bottom of an 11x7 inch baking pan with parchment paper.
3. Place coconut in the pan, spreading out to keep coconut in a single layer.
4. Bake for 3 minutes. Stir coconut.
5. Bake for an additional 3 minutes or until coconut is nicely browned. Watch carefully so coconut doesn’t burn.

Keto Coconut Cheesecake: A Classic Approach

This recipe focuses on achieving a creamy, smooth filling and a flavorful crust, emphasizing the importance of using high-quality ingredients and precise techniques.

Ingredients

Crust:

• Macadamia nuts
• Shredded coconut
• Erythritol-based sweetener
• Salt
• Melted butter

Filling:

• Cream cheese
• Sweetener (erythritol, allulose, or a mix)
• Coconut milk
• Coconut extract
• Vanilla extract
• Eggs

Topping:

• Whipping cream
• Sweetener
• Extract
• Toasted coconut

Instructions

Make the crust:

1. Process macadamia nuts in a food processor until they resemble coarse crumbs.
2. Transfer to a bowl and stir in coconut, sweetener, and salt.
3. Add melted butter and stir to combine.
4. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan lined with parchment paper.
5. Bake at 325ºF for 12 to 14 minutes, or until just beginning to brown around the edges.

Make the filling:

1. Reduce oven temperature to 300ºF.
2. Beat cream cheese until super creamy.
3. Beat in sweetener, coconut milk, and extracts until well combined.
4. Beat in eggs one at a time until just incorporated, scraping down the sides of the bowl after each addition.
5. Place the springform pan on a cookie sheet and place a large baking dish filled with water on the rack below.
6. Bake for 70 to 90 minutes, or until edges are set but the center still jiggles slightly.
7. Remove and let come to room temperature.
8. Run a sharp knife around the edges of the pan and remove sides.
9. Chill the cheesecake.

Prepare the topping:

1. Beat whipping cream, sweetener, and extract until stiff peaks form.
2. Spread over chilled cheesecake.

Tips for Success

• Use full-fat cream cheese for the best consistency.
• Use an erythritol-based sweetener for the crust to ensure it crisps up.
• Have all cheesecake filling ingredients at room temperature.
• Warm the cream cheese slightly for smoother beating.
• Place a baking sheet under the cheesecake pan to prevent oil leaks.
• Place a pan of water in the oven to create humidity and prevent cracking.

Keto Raspberry Cheesecake with Coconut Macaroon Crust

This recipe combines the tangy flavor of raspberries with the tropical taste of coconut, creating a visually stunning and delicious dessert.

Read also: Keto Calorie Counting: A Detailed Guide

Ingredients

Coconut Macaroon Crust:

• Coconut oil
• Shredded coconut
• Sweetener (erythritol or xylitol)

Raspberry Cheesecake Filling:

• Cream cheese
• Sweetener (erythritol or xylitol)
• Lemon zest
• Lemon juice
• Raspberries

Instructions

1. Gently apply coconut oil to the inside of a springform cake tin and line the bottom with parchment paper.
2. Preheat the oven to 180°C/350°F.
3. Mix the coconut crust ingredients and press the mixture around the sides and bottom of the tin.
4. Bake for 20 to 25 minutes until slightly golden and firm.
5. For the filling, beat the cream cheese until soft, then stir in the sweetener, lemon zest, and juice.
6. Add the raspberries and gently stir, being careful not to break them up too much.
7. Spoon the filling into the coconut case and chill in the fridge for at least 4 hours or overnight.

Freezing and Storage

Keto cheesecakes can be frozen for later enjoyment. Wrap the entire cake tightly or cut it into individual slices before freezing. They can be stored in the freezer for up to 2 months. Keto cheesecakes also hold up well in the refrigerator for 3-4 days.

Nutritional Information

The nutritional information for keto coconut cheesecake varies depending on the specific recipe and ingredients used. However, a typical serving may contain around 3-4g net carbs.

Read also: Magnesium Supplements for Keto

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