A simple and delicious coconut cream cheesecake recipe that's low carb and keto friendly. It's an easy to make coconut cream dessert.
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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.
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.
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.
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.
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!
Other Recipes To Love
Want to try a few more easy low-carb keto pie recipes? Here are some of my favorites:
- Easy Chocolate Mousse Pie combines my keto chocolate mousse recipe with a peanut flour crust.
- Crustless Coconut Pie couldn’t be any easier! Just blend together the ingredients, pour in a pan, and bake.
- Keto Strawberry Mousse Pie is another one of my quick and easy no bake keto desserts that sets in the refrigerator.
- Gluten Free Banana Cream Pie has a thick custard filling with whipped cream topping.
- No Bake Keto Cheesecake preps quickly in a pie plate with no baking needed.
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 us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Coconut Cheesecake with Coconut Cream
Video
Ingredients
CRUST:
- 1 ½ cups almond flour
- 1 teaspoon cinnamon
- 3 tablespoons low carb sugar substitute
- ½ cup butter melted
FILLING:
- 32 ounces cream cheese or four 8 ounce blocks
- ¾ cup low carb sugar substitute
- ½ can coconut cream 13.5 ounce size
- 3 large eggs
- 1 teaspoon vanilla extract or coconut extract
FROSTING:
- ½ can coconut cream 13.5 ounce size
- ¼ cup Swerve Confectioners Powdered Sweetener or Sukrin Melis
- 2 tablespoons cream cheese softened
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes 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.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission 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.
Morgan
This nutritional info is way, way off. I bought all of the ingredients to make this, then put it into cronometer—at 16 servings per cake even with one less brick of cream cheese it is almost 15g net carbs per slice! 🙁
Tricia Schramm
Hi! Can't wait to try the recipe! I notice you don''t call for buttering the pan. Is this correct? Thanks, Tricia
Lisa MarcAurele
I don't find there's a need to butter the pan when using a springform pan.
Judy
I’ve been enjoying your recipes and appreciate the option to jump to the recipe. That actually encourages me to peruse the rest of the page. ???? Thanks. I’ll keep coming back.
Lisa MarcAurele
Thanks for the note on that Judy! It should bring you right above the recipe card.
Jeff
I love all your recipes but I’m really struggling with this one. The cheesecake in on the oven and I started working on the frosting. As written I get nothing near the consistency of frosting. 1/2 13.5 oz can of coconut cream , 1/4 cup powdered swerve and 2 T cream cheese is nothing near a spreadable consistent. I quadruples the powdered swerve and it’s still far to thin. What am I missing??
Lisa MarcAurele
The powdered sweetener should hold it together for a ganache-like consistency. Not sure what happened with yours. Maybe you aren't using the thicker cream part of the canned coconut cream?
Jeff
Perhaps that’s it. I read the recipe as half of the can went in the filling and the other half went into the frosting. I stirred the can and used half in each. It was Thai Kitchen unsweetened coconut cream. Is the intent to pour off the watery liquid and only use the thick cream?
Lisa MarcAurele
I believe the Thai Kitchen brand has less fat than the heavy coconut cream that I use which is 30% fat. From my experience, the solid part in the can is half or less in the Thai Kitchen so that's likely why yours was so thin.
Jody
The carbs are based on one slice but how many slices should you get out of the cheesecake?
Lisa MarcAurele
I cut it into 16 slices to get the nutritional data.
Christina
She's right. This recipe is way wrong!
Lisa MarcAurele
The powdered sweetener should create a ganache-like consistency. Perhaps you aren't using the cream part of the canned coconut cream? If you chill the can, the top solid later of cream is what you want to use.
Jeff Campbell
I’ll bet that was it. The overall cheesecake is fantastic! Creamy and so tasty. I added a big handful of unsweetened coconut to the filling as well.
Deb
I made this for my family yesterday, exactly as written. It is fabulous!! It's rich, as expected with cheesecake, so a small slice goes a long way. I'm not always a big fan of low carb desserts, but this one is divine! Thank you so much for the recipe.
Christine
I noticed that too when going over this recipe about the coconut cream and the frosting part. Here in Canada, you can't find a true "heavy" coconut cream at local grocery stores, only the kind they sell like the Thai brand and it's much thinner than the ones they sell in the U.S. You can order through Naturamarket.ca but the price tag is $4.99 per can, so that's a no go for me. Unfortunately Canada is far behind others when it comes to food choices and availability. So for this recipe, it's best to put the coconut cream in the fridge overnight, then scoop out the thick solid part for the frosting, and use the thinner part for the cheesecake. This should divide the can by half and should work for this recipe. I'm gonna try it and will give feedback after confirming.
Beth
This was a hit! I am adding it to my calendar for next year's birthday event. I used a 4" cheesecake pan from Lloyd Pans (made in USA) and scaled per PiR^2, for a party of two the cheesecake looked like a little jewel of a desert. The only thing I would try the next time would be to pre-bake the crust for a toasty contrast.
Lisa M Daly
I'm going to try it. Looks yummy! I found unsweetened coconut cream in the Asian/Thai section of my local grocery store
Ann
Delicious recipe. The first time it came out a little dry on the almond flour crust. I will add a bit more butter next time. The filling and the top layer were a thrill. Tastes good and looks professional.
When making the frosting id add sugar and cream cheese and blend. Than add the coconut cream a little at a time.
Otherwise very nice recipe
Chris
Hi Lisa! I'm diabetic but love both cheesecake and coconut cream pie and would love to try this recipe. Couple of questions: (1) Regarding the crust, can coconut flour be used instead of almond flour? (2) Is it acceptable to use Splenda when making the frosting?
Lisa MarcAurele
Coconut flour isn't a one-for-one sub for almond flour so you'll want to use a specific coconut flour pie crust instead. Although you can use Splenda, I don't recommend it because it has more carbs due to the added maltodextrin and dextrose. But if the extra carbs don't bother you, Splenda can be used.
Linda
I’m a diabetic and I use Monkfruit Sweetener.
Michael
Chris, I would seriously encourage you to research Splenda (which contains Sucralose and maltodextrin, which is a filler). There are plenty of alternative sweeteners out there now that don't cause the concerns that Splenda does, like increased inflammation, insulin problems and GI issues (eroding gut bacteria balance), to name just a few.
Sarah
Hello! Does this cheesecake have to set in the fridge like other cheesecakes ?
Lisa MarcAurele
Yes. All real cheesecake needs to be stored refrigerated or frozen.
Kevin
You can find unsweetened coconut cream in the Asian section of most stores I don’t know why but that’s where it's at.
debra fisher
what size spring pan
Lisa MarcAurele
I use a 9-inch so if you have a larger pan, the baking time may need to be shortened.
Anita
This is the best! Such a beautiful creamy texture and so delicious, I can't wait to make it again! I used Swerve and you would never know it's a keto dessert!
April
This is an awesome recipe!! I adapted it by using no crust, to make it lower carb. Added toasted coconut to the batter as well as on top. And I cut the other ingredients in half and baked in a 6 inch round cake pan in the instant pot for 30 minutes and 15 minute natural steam release. Extremely creamy and delicious!!!
Cheryl Lake
How do you do a water bath? Do you wrap the pan in foil and put it in a bigger pan while baking or while it's cooling. How much water and temperature of the water do you use?
Lisa MarcAurele
I use about an inch of water in a larger pan that the cheesecake pan goes into (wrapped with foil to prevent water leaking in). The water temp doesn't matter much as it will steam as it's heated fairly quickly.
Angela
What size spring form pan are you using?
Lisa MarcAurele
My pan is a 9-inch.
Judith
Sounds like a wonderful recipe, however, I'm still not sure what coconut cream is being used?
I bought 2:
1:coconut milk (coconut extract 75%, water, stabiliser, emulsifier, antioxidant)
2: creamed coconut (100% coconut)
Thanks!
Judith
https://www.type1kitchen.com/creamed-coconut-coconut-cream-coconut-milk-what-is-the-difference-and-how-to-make-one-from-the-other/
I found this article. This answers my question. It says how to make coconut cream of creamed coconut. I'm so excited to make it!
Lisa MarcAurele
The can should say "Coconut Cream" and you'll want to make sure it's unsweetened without any added sugar. This article helps explain the differences: https://www.eatyourbooks.com/blog/2016/5/6/what's-the-difference-between-coconut-cream,-creamed-coconut,-coconut-milk,-and-coconut-water
Kelly
16 slices? What size springform pan did you use. That can be a "slice". Can you even section them that small?
Lisa MarcAurele
It's a 9.5-inch but you can certainly cut it into 8 slices and double the nutritional data.
Alyssa
By far the best Keto cheesecake recipe I've made. Put raspberry chia jam on top. Was amazing! Thank you for the recipe, it's a keeper????
Carol Paez
My whole family loves this. Just one issue, when I make it, there tends to be cracks (sometimes huge) in the top. Any suggestions?
Lisa MarcAurele
Allowing the cheesecake to cool very slowly and using a water bath usually helps with that.
Carol Paez
Thanks Lisa. I am making one today for a family barbecue tomorrow. How do you do a water bath? BTW, I am not on Keto diet but hubby is, I enjoy all your recipes I have tried so saves me having to make to different meals! Thanks again!
Lisa MarcAurele
I'm glad you both have enjoyed the recipes! This cheesecake is delicious too.
Lisa
I’ve been living the keto lifestyle for almost two years. I love to cook so I’m always trying out new recipes. This is BY FAR The best dessert I have found. Don’t leave off the toasted coconut topping!
Jody
This cheesecake is AMAZING!
Roxanne
Whenever I make a regular cheesecake, I always wrap the springform pan in foil and place in a water bath in a bigger pan. So you need to do this with this keto cheesecake??
Lisa MarcAurele
I find it helps to bake any cheesecake in a humid environment.
Susan
How many servings does this make?
Lisa MarcAurele
Perhaps you missed the serving information in the recipe card? It shows 16 slices at the top and in the nutrition section states one serving is 1 slice. Therefore, it's 16 servings.
Heidi
This is ah-mazing! I'm new to keto and was looking for a fancy dessert to serve to guest that wouldn't kick me out of keto. So creamy, so rich, so sweet, so delicious. I will definitely make this again! Also, I froze a portion of it for a day when I need a sweet treat!
Elizabeth
I only have two 250g cream cheese. Can i just half the filling ingredients to make it?
Lisa MarcAurele
That should work, but baking time will change and you should use a smaller pan.
Sheila
Spent 15 minutes whipping coconut cream for frosting and it was too runny. What’s up with that?
Lisa MarcAurele
Sounds like it may have had too much of the liquid in it. You can put the can in the refrigerator to separate the high fat cream from the liquid next time.
Toyier McCartha
Good morning! I tried this recipe in a cupcakes and they were kind of flat in the middle. I am going to try a cake pan this time do you have any suggestions? Please and thank you
Lisa MarcAurele
Cheesecake can sink in the middle for various reasons like over mixing, temperature, or baking time.
Krista
How long will it stay good in the refrigerator for?
Lisa MarcAurele
It's good for at least a week. I recommend freezing for longer storage.
Suzanne
Made this today for ME while I made a more traditional option for my regular carb family. Really yummy! I lowered the sweetener amounts slightly as I'm trying to minimize any sweet tastes. It was perfect! ... and i have the whole thing to myself!
Stacy
Made this last night, WoW, my family loves its. Thank you sharing!!
Will make again. I used Monk Fruit for my sweetner. No after taste.
Monica
Great recipe!
Alison Pyle
Made this last night! Amazing. Wish I was able to post a pic. Great recipe.
Millie
I never could get the frosting to be frosting...I put heavy whipping cream and zanthiam gum in it then got a whipped topping . Tried several times before doing this . The cheese cake is delicious though ! Glad I tried it
Laura
I love cheesecake and this recipe sounds wonderful. Where do you get the sugar substitutes for ???? deserts?
Lisa MarcAurele
You should be able to pick one up at any local market. If you aren't sure which ones to use, take a look at my post on low carb sweeteners.
Marisa
Can I substitute sugar for low carb sweetener? How much would I use? THanks!
Lisa MarcAurele
Sugar is a one-for-one sub for low carb sweetener.
Cynthia
What size pan do you use? I have a 9" springform.
Lisa MarcAurele
Mine is a 9.5" so 9" is fine to use.
Mary Cay
Amazing. We loved it!!!
Faith Sanders
I would love to try this recipe but I have a 10 inch springform pan. Would that work or would I have to increase ingredients?
Lisa MarcAurele
A 10-inch pan works. You may just need to adjust baking time.
Luisa
I was in a hurry when i bought the coconut cream and did not noticed that had sugar on it 🙁 next time i’m going to make sure to read the label!!
Lisa MarcAurele
You can also buy coconut milk and remove the liquid.
Carol Paez
How do you remove the liquid?
Lisa MarcAurele
For the coconut cream? You simply put the can in the refrigerator and remove the solid part on top (the cream) leaving the liquid behind to use in a smoothie or something else.
Theresa
I made this for the first time today. It was a real success! My family was shocked when I said keto. Thanks for making cheesecake a treat linstead of a sin. Amazing taste and texture.
Lisa MarcAurele
You're welcome. I'm happy the coconut cheesecake was a winner!
Sandra
I wonder if this recipe would work if it was made in a Instant Pot or Electric Pressure Cooker? I might give it a try. I have a spring form pan that fits the pressure cooker which is 7 inch x 3 inch as apposed to your 9 inch pan that you used. I imagine the cheesecake will just be taller. Any feedback would be appreciated.
Lisa MarcAurele
The filling may not fit in the smaller pan. But otherwise, it should work.
Jessica
So yummy! I made it over the weekend and my family absolutely loved it! I brought some to work and they loved it so much, that they are asking for the recipe which I gladly shared! They couldn't believe there was no sugar in it.
Lisa MarcAurele
Thanks for sharing the love on the recipe! 🙂
Dawnell
I have made this cheesecake a few times since going keto in January. We tried a couple others and they just don't compare! I add a tablespoon of lemon juice to cut the cream cheese taste a little more and its fantastic. I was wondering if you have ever tried making it crustless? I have been asked to bring it to a party and there are a couple of nut sensitivites. I thought about subbing coconut flour but I would really like to do it without if possible.
Lisa MarcAurele
It should be fine to make without the crust. You can also use sunflower seed flour.
Ken Campbell
still curious on the amount of coconut cream used I can only find coconut milk so I chill and scoop out the cream so the question is do I need 6.5 oz's of cream
Lisa MarcAurele
You might be able to just use the coconut milk. Canned coconut cream does have some of the liquid too, but it has a lot more fat.
Dee
That was my question as well. I have never cooked with coconut milk and I have read to put it in the fridge and scoop out the cream from the top. So my question is the same, how much of the cream is used and if the coconut milk is used also, will that make the cheesecake too runny to bake? Thanks.
Lisa MarcAurele
I buy the "coconut cream" which does have a little liquid in it. If using regular canned coconut milk, you'll want to remove some of the liquid and get more of the solid.
Aniela
Can you freeze it ? 16 slice too much for 2 people - would love to be able to defrost 2 slices at a time
Looks amazing and can't wait to try it
Lisa MarcAurele
The cheesecake freezes well if you'd like to store it to enjoy later.
Lynne
This is the Best cheesecake ever eaten! All non ketoians loved & wanted recipe too! Thanx so much!
Lisa MarcAurele
Thanks so much for the great review. I'm so happy everyone loved the cheesecake!
Carmen
When making the frosting, is it supposed to be thin? It doesn’t seem to be thickening up for me.
Lisa MarcAurele
It should be a thick frosting and heat should think it out if needed.
Sonja
Are you able to specify exactly how much of the actual thick part of the coconut cream is used in the filling as our cans here have varying amounts depending on the brand. I'm assuming that 13.5 Oz is the weight of the can with the thinner milk part as well?
Lisa MarcAurele
I use a whole can of unsweetened coconut cream which includes a smaller amount of liquid. The can I used is 13.5 fluid ounces net weight or 398 ml.
Denise
I made this last night and it’s awesome
Lisa MarcAurele
Thanks for writing in to let us know how the cheesecake turned out!
Olga
Loving the recipe, is there any way to substitute the eggs since I'm allergic?
Lisa MarcAurele
I haven't tried it in this recipe, but I've had good luck using gelatin and water (aka gelatin eggs) in other recipes.
Krista
This was low-carb, sugar-free cheesecake recipe number 5 and we have a winner!
Lisa
Awesome! I'm so glad it worked out for you after so many attempts.
Joanne
Is that calorie count for the entire cake ?
Lisa
Nutritional information was not accurate. I've recalculated it per slice.
kaye
The calorie information is still way off. 32 oz of cream cheese and butter, then coconut cream and eggs, divided by 16, could not be 130 calories per slice as listed. Its more like 350 calories per slice, even with a zero calorie sweetener. A great recipe, just not accurate on the nutrition information.
Lisa
Fixed. The cream cheese went in as 4 ounces vs. 32 ounce. It's a much better number now.
Kate
The carb count still seems way off. According to my calculations it should be around 4.5 net carbs per slice. Should I assume this label does not subtract the sweetener carbs? Otherwise great looking recipe I cannot wait to try it !
Lisa
Fixed. I forgot to eliminate the carbs from erythritol as they shouldn't impact. Each slice has roughly 14g carbs from erythritol.
Jane
I followed the link to the sweetener and it goes to two different kinds. Do I use granular or confectioners?
Lisa
Either work. I use granular unless "powdered or confectioners" is indicated.
Carl
Don't know what I did wrong but after I took it out of the oven I put it on the counter to cool, and as it cooled it collapsed, it wasn't thick tasting like a real cheese cake but more spongy , it tasted good but not like a real cheese cake. I also used Stevia and xylitol to taste.
Lisa
It sounds like it may not have been cooked fully if it collapsed.
Roseann
I'm new to using sour cream in recipes like this. Should it be room temperature when making the filling and topping? I'm thinking about making this or one of your other recipes for my daughters first birthday party!
Lisa
I use it right from the fridge, but it is sometimes best to have ingredients at room temp like eggs and cream cheese. So, might be good to let the sour cream get to room temp at the same time. It does blend better when at a higher temp.
Roseann Vitale
Thank you for explaining the other ingredients! I actually meant cream cheese anyway!
Lisa
You're welcome! 🙂
Heather
Would you recommend using Stevia? If so, how much would you put in as a sweetener?
Lisa
You can use stevia. Amount depends on type used. Recipe gives sugar equivalent amounts.
Cassandra
I LOVE THIS RECIPE!! I am a cheesecake fanatic, before and after low carb, as is my hubby. This is the best cheesecake we've ever had. EVER. Nobody believed me when I told them it was sugar free and low carb!!
I added a little more almond flour to the crust (I eyeballed it) and a bit more cinnamon, and omitted the frosting. Soooooo good! Everybody loved it and it's very commonly requested now. Thank you!
Lisa
Thanks Cassandra! I may try it without the frosting next time. I just love coconut cream.
Cherry
what size is your springform pan? 🙂
Lisa
I use a standard 9-inch pan.
Cherry
thank you!
MJT
I make a Sour Cream Topping for my cheesecake that would go well on this too. 1 pint reg. sour cream, 1tsp vanilla, sweetener of your choice to equal 1/2 cup granulated sugar.
Mix all together while the cheesecake finishes baking.
When cheesecake is "done" turn down oven to 275F. Poor Sour Cream topping over the cheesecake (you will have to have some room between the rim of the pan and the cheesecake), even out and return to the oven for just 8 minutes to set the topping. Take out and let the cheesecake cool.
Lisa
Thanks for that! You're topping sounds great!
Pernille
Looks fantastic - definitely on the "to try" list! Glad you liked my tip about the frosting:-)
Lisa
Adding the cream cheese worked like a charm. Thanks so much for the tip!