Looking for a creamy, rich, and tropical-flavored dessert that brings all the bold flavor of classic cheesecake—without sugar, flour, or unnecessary carbs? This Keto Coconut Cheesecake is exactly what you need. With its soft almond flour crust, silky mascarpone topping, and signature coconut finish, this low-carb version delivers all the richness of your favorite New York-style cheesecake—in a grain-free, dairy-rich, and keto-approved format.
Perfect for holiday desserts , meal prep snacks , or when you’re craving something sweet but staying in ketosis, this no-bake cheesecake uses simple ingredients like erythritol-sweetened cream cheese, unsweetened coconut flakes, and full-fat Greek yogurt to bring bold Mediterranean-meets-tropical flavor into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love creamy coconut desserts with depth and richness, this keto coconut cheesecake will quickly become a go-to treat in your fridge rotation.
In this article, we’ll walk you through how to make this perfect keto coconut cheesecake from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s dive into the world of soft, fudgy, island-inspired bliss!
Why You’ll Love This Keto Coconut Cheesecake
This isn’t just any old mousse—it’s a sweet-nutty, melt-in-your-mouth delight made with real ingredients that bring bold texture and taste together beautifully—in under 30 minutes (plus chilling time)!
Here’s why it stands out:
- 🧀 Creamy cheese base : Made with mascarpone or softened cream cheese for richness and body.
- 🥥 Bold coconut flavor : Adds natural sweetness and fiber without carb overload.
- 🍯 Naturally sweetened : Uses powdered erythritol or monk fruit for clean finish.
- 🥣 Easy to make : Just mix, press, and chill—no oven required!
- ⏱️ Ready in under 25–30 minutes (plus chilling time)
- 🧁 Great for gifting or freezer storage
- 🧼 Minimal cleanup : One bowl = zero mess!
Whether you’re making it for yourself after dinner, packing for lunch, or sharing at a weekend gathering, this keto cheesecake will quickly become a go-to handheld dessert or breakfast item.
Ingredients You’ll Need
For the Crust:
- 1 cup almond flour
- 1/4 cup crushed pork rinds or flaxseed meal (for binding and crunch)
- 1/4 tsp salt
- 1/3 cup melted butter or coconut oil
Optional: Add 1 tbsp unsweetened shredded coconut to the crust for extra flair
For the Cheesecake Filling:
- 8 oz cream cheese or mascarpone cheese
- 1/2 cup full-fat Greek yogurt or sour cream
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup heavy cream or full-fat coconut cream (to whip into topping)
Pro Tip: Use room temperature dairy for smooth blending and better texture
Final Assembly:
- 1/2 cup unsweetened shredded coconut (toasted or raw)
- 1/4 cup coconut cream or whipped cream
- A few drops of lemon juice or orange zest (optional for exotic contrast)
- Chocolate shavings or cacao nibs for garnish
Optional: Crushed macadamia nuts or edible gold dust for festive flair
Step-by-Step Instructions
Step 1: Mix the Crust Base
In a mixing bowl, combine:
- Almond flour
- Crushed pork rinds or flaxseed meal
- Salt
Add melted butter or coconut oil and stir until a soft dough forms.
Press firmly into the bottom of an 8×8-inch lined pan or individual silicone molds.
Chill while preparing the next layers.
Pro Tip: Use a food processor for smoother crust if needed.
Step 2: Beat the Cheesecake Filling
In a large bowl, beat cream cheese or mascarpone until smooth and fluffy.
Gradually add powdered sweetener and vanilla extract.
Mix in Greek yogurt or sour cream until fully incorporated.
Pro Tip: Fold in toasted coconut flakes for deeper flavor and texture.
Step 3: Whip the Cream Topping
Gently whip heavy cream or coconut cream until stiff peaks form.
Fold into the cheesecake mixture in batches to keep it light and airy.
Pour over the chilled crust.
Smooth the top with a spatula.
Step 4: Chill Until Set
Refrigerate for at least 2–4 hours , or overnight for best results.
The longer it rests, the richer and more luxurious it becomes.
Step 5: Top with Coconut and Serve!
Once set, spread a final layer of coconut cream or whipped cream on top.
Sprinkle with shredded coconut, crushed macadamia nuts, or chocolate shavings.
Cut into small squares and serve chilled.
Enjoy every soft, nutty bite of your Keto Coconut Cheesecake !
Nutritional Information (Per Serving – Makes 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~170 kcal |
| Total Fat | ~14 g |
| Saturated Fat | ~7 g |
| Cholesterol | ~40 mg |
| Sodium | ~150 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~6 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Keto Coconut Cheesecake
- Use high-quality mascarpone or cream cheese – Ensures smooth blending without lumps.
- Don’t skip resting time – Keeps everything intact and prevents crumbling during slicing.
- Layer flavors early and late – Helps build complex taste during cooling.
- Make ahead and store – Keeps best refrigerated in an airtight container.
- Double the batch for future meals – Great for freezing and reheating later!
Variations & Customizations
Want to switch things up? Try these tasty variations:
No-Bake Energy Bites
Chill the mixture and roll into balls for grab-and-go snacks.
Chocolate Coconut Version
Mix in 1 tbsp cocoa powder or drizzle with melted dark chocolate.
Lemon Coconut Twist
Replace vanilla with lemon zest and juice for citrus-forward warmth.
Vegan Option
Use cashew-based cheese and coconut yogurt for plant-based magic.
Raspberry Swirl
Top with mashed raspberries or swirl into the filling for tart-sweet contrast.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~4g net carbs per slice , it fits perfectly within a ketogenic lifestyle.
Can I use regular flour or sugar?
Not recommended—standard flour and sugar will increase carb count significantly.
How do I store leftover cheesecake?
Store cooled slices in an airtight container in the fridge for up to 4 days . Freeze slices for longer storage.
What kind of coconut works best?
Unsweetened shredded coconut gives the richest flavor; avoid sweetened versions.
Can I make mini versions?
Yes! Fill silicone muffin cups or parfait cups for personal-sized bites.
Why This Recipe Works So Well
This Keto Coconut Cheesecake works because of its perfect balance of textures and bold flavors:
- The almond flour gives body and crunch , mimicking wheat-based bases without gluten.
- The coconut adds freshness and contrast , balancing the richness naturally.
- And the powdered sweetener blends in seamlessly , giving a classic sugary finish without the crash.
It’s the kind of snack that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto cheesecake beyond just a plate? Here are some ideas:
In Lunchboxes
Pack with veggies, meat, or cheese for a balanced keto lunch.
At a Kids’ Party
Cut into small cubes and arrange on a platter with toothpicks for appetizer servings.
With Coffee or Tea
Pair with espresso, black coffee, or herbal tea for a midday pick-me-up.
Gift-Worthy Packaging
Wrap individual pieces in parchment paper and tie with twine for thoughtful homemade gifts.
Over Greek Yogurt
Crush a piece and sprinkle over full-fat yogurt for parfait-style dessert.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Coconut Flakes
Rich in MCTs and fiber—supports digestion and satiety.
Mascarpone / Cream Cheese
High in calcium and healthy fats—important for brain function and bone strength.
Erythritol / Monk Fruit
Natural sweeteners with minimal impact on blood sugar levels.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Treat for Comfort Dessert Lovers
This Keto Coconut Cheesecake proves that going low-carb doesn’t mean missing out on bold, comforting flavors. With its crispy crust, rich center, and signature coconut finish, it’s the kind of cake that turns a simple bar into something magical—even without sugar or grains.
Whether you’re new to keto baking, looking for a fast weekend snack idea, or want to impress with homemade flair, this cheesecake deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with friends, or savor it solo. Either way, you’re treating yourself to something worth celebrating.
Print
Keto Coconut Cheesecake – Silky, Tropical & Perfectly Low-Carb!
- Total Time: 4 hrs 25 mins
Description
Indulge in creamy, dreamy coconut bliss with a nutty crunch!
Ingredients
Crust:
– 3/4 cup (100.5 g) raw macadamia nuts
– 3/4 cup (60 g) finely shredded coconut, unsweetened
– 3 tbsp granular sweetener
– 1/4 tsp salt
– 2 tbsp melted butter (or oil)
Filling:
– 1 1/2 lbs (680.39 g) cream cheese, very well softened
– 2/3 cup (126.67 g) granular sweetener
– 1/2 cup (120 g) coconut cream, canned, room temperature
– 1 tsp coconut extract
– 1/2 tsp vanilla extract
– 3 large eggs, room temperature
Topping:
– 3/4 cup (177.44 ml) whipping cream
– 2 tbsp powdered sweetener
– 1/2 tsp vanilla or coconut extract
– 1/2 cup (42.5 g) large flaked coconut, lightly toasted
Instructions
Crust
1. Preheat the oven to 325ºF and lightly grease a 9-inch springform pan. Line the bottom with parchment paper and grease the parchment. Set the pan onto a large rimmed baking sheet.
2. In a food processor, process the macadamia nuts on high until they resemble coarse crumbs. Transfer to a bowl and stir in the coconut, sweetener, and salt. Add the melted butter and stir to combine.
3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake 12 to 15 minutes or until just beginning to brown around the edges. Remove and let cool.
Filling
1. Reduce oven temperature to 300F.
2. In a large bowl, beat the cream cheese on medium for 1 to 2 minutes, until super creamy. Beat in the sweetener, coconut milk, and extracts until well combined. Taste and adjust the sweetener and coconut flavor as desired.
3. Beat in the eggs one at a time until just incorporated. Make sure to scrape down the sides of the bowl and the beaters after each addition.
4. Pour the filling over the cooled crust and spread to the edges.
5. Place the whole setup (spring-form pan on the cookie sheet) on the center rack of the oven. On the rack below, place a large baking dish filled with water.
6. Bake 70 to 90 minutes, or until edges are set but the center still jiggles just a little when shaken. Remove and let come to room temperature.
7. Run a sharp knife around the edges of the pan and remove sides. Cover with plastic wrap and refrigerate at least 2 to 3 hours.
Topping
1. In a large bowl, beat the whipping cream, sweetener, and extract until stiff peaks form. Spread over chilled cheesecake.
2. Sprinkle with toasted coconut (I simply toasted mine in a dry skillet over medium heat, shaking until coconut was lightly browned).
- Prep Time: 25 mins
- Cook Time: 2 hrs
Nutrition
- Serving Size: 16
- Calories: 306
- Fat: 28g
- Carbohydrates: 4.7g
- Protein: 4.6g