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    Home / Recipes / Cheesecakes

    Keto Coconut Cream Cheesecake Recipe

    By Lisa MarcAurele · Feb 17, 2023 · 127 Comments

    54.4K shares
    Jump to Recipe
    coconut cream cheesecake pinterest image
    Low Carb Coconut Cheesecake Hero Shot
    keto coconut cream cheesecake pinterest image
    keto coconut cream cheesecake pinterest image

    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
    Article Index
    • Where To Buy Keto Unsweetened Coconut Cream
    • How To Make Low-Carb Coconut Crust
    • How To Make Coconut Cream Cheesecake
    • Frequently Asked Questions About Keto Coconut Cream Cheesecake
    • Other Recipes To Love
    • Recipe

    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:

    • 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 cream cheesecake slice on white plate

    Coconut Cheesecake with Coconut Cream

    4.96 from 25 votes
    A simple and delicious cheesecake that's low carb and keto friendly. It's an easy to make coconut cream dessert.
    Prep Time:15 mins
    Cook Time:1 hr 30 mins
    Total Time:1 hr 45 mins
    Course: Dessert
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 16 slices
    Calories: 207

    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
    US Customary - Metric

    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

    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
    )
    

    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.

    « Keto-Friendly Low-Carb Crackers Recipe
    Keto White Chocolate Truffles Candy Recipe »

    Related Posts

    Reader Interactions

    Comments

      « Previous 1 2 3
    1. Morgan

      January 13, 2023 at 12:03 am

      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! 🙁

      Reply
    2. Tricia Schramm

      July 18, 2022 at 8:48 am

      Hi! Can't wait to try the recipe! I notice you don''t call for buttering the pan. Is this correct? Thanks, Tricia

      Reply
      • Lisa MarcAurele

        July 18, 2022 at 9:20 am

        I don't find there's a need to butter the pan when using a springform pan.

        Reply
    3. Judy

      February 03, 2022 at 4:27 pm

      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.

      Reply
      • Lisa MarcAurele

        February 04, 2022 at 9:51 am

        Thanks for the note on that Judy! It should bring you right above the recipe card.

        Reply
    4. Jeff

      October 24, 2021 at 7:31 pm

      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??

      Reply
      • Lisa MarcAurele

        October 25, 2021 at 11:57 am

        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?

        Reply
        • Jeff

          October 25, 2021 at 10:15 pm

          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

          October 26, 2021 at 8:29 am

          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

          October 31, 2021 at 12:41 am

          The carbs are based on one slice but how many slices should you get out of the cheesecake?

        • Lisa MarcAurele

          November 01, 2021 at 8:42 am

          I cut it into 16 slices to get the nutritional data.

        • Christina

          October 25, 2022 at 7:10 pm

          She's right. This recipe is way wrong!

      • Lisa MarcAurele

        October 25, 2021 at 11:58 am

        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.

        Reply
        • Jeff Campbell

          October 27, 2021 at 9:33 pm

          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

          June 07, 2022 at 8:59 am

          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

        November 19, 2021 at 11:24 am

        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.

        Reply
    5. Beth

      April 08, 2021 at 11:56 am

      5 stars
      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.

      Reply
    6. Lisa M Daly

      March 31, 2021 at 7:18 pm

      I'm going to try it. Looks yummy! I found unsweetened coconut cream in the Asian/Thai section of my local grocery store

      Reply
    7. Chris

      March 23, 2021 at 11:59 pm

      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?

      Reply
      • Lisa MarcAurele

        March 24, 2021 at 12:44 pm

        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.

        Reply
        • Linda

          March 26, 2021 at 3:49 pm

          I’m a diabetic and I use Monkfruit Sweetener.

      • Michael

        December 22, 2022 at 1:41 am

        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.

        Reply
    8. Sarah

      March 20, 2021 at 10:10 pm

      Hello! Does this cheesecake have to set in the fridge like other cheesecakes ?

      Reply
      • Lisa MarcAurele

        March 21, 2021 at 8:43 am

        Yes. All real cheesecake needs to be stored refrigerated or frozen.

        Reply
    9. Kevin

      November 07, 2020 at 4:35 pm

      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.

      Reply
    10. debra fisher

      April 26, 2020 at 9:01 pm

      what size spring pan

      Reply
      • Lisa MarcAurele

        April 27, 2020 at 11:38 am

        I use a 9-inch so if you have a larger pan, the baking time may need to be shortened.

        Reply
      • Anita

        July 17, 2020 at 10:18 am

        5 stars
        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!

        Reply
    11. April

      April 18, 2020 at 3:25 pm

      5 stars
      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!!!

      Reply
    12. Cheryl Lake

      April 13, 2020 at 12:00 pm

      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?

      Reply
      • Lisa MarcAurele

        April 14, 2020 at 7:45 am

        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.

        Reply
    13. Angela

      April 08, 2020 at 11:58 pm

      What size spring form pan are you using?

      Reply
      • Lisa MarcAurele

        April 09, 2020 at 5:53 am

        My pan is a 9-inch.

        Reply
    14. Judith

      March 23, 2020 at 12:06 pm

      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!

      Reply
      • Judith

        March 23, 2020 at 12:41 pm

        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!

        Reply
      • Lisa MarcAurele

        March 23, 2020 at 4:08 pm

        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

        Reply
    15. Kelly

      March 20, 2020 at 4:05 pm

      16 slices? What size springform pan did you use. That can be a "slice". Can you even section them that small?

      Reply
      • Lisa MarcAurele

        March 20, 2020 at 4:15 pm

        It's a 9.5-inch but you can certainly cut it into 8 slices and double the nutritional data.

        Reply
    16. Alyssa

      February 28, 2020 at 7:19 pm

      5 stars
      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????

      Reply
    17. Carol Paez

      February 27, 2020 at 12:18 pm

      5 stars
      My whole family loves this. Just one issue, when I make it, there tends to be cracks (sometimes huge) in the top. Any suggestions?

      Reply
      • Lisa MarcAurele

        February 27, 2020 at 3:18 pm

        Allowing the cheesecake to cool very slowly and using a water bath usually helps with that.

        Reply
        • Carol Paez

          March 05, 2020 at 1:23 pm

          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

          March 05, 2020 at 3:21 pm

          I'm glad you both have enjoyed the recipes! This cheesecake is delicious too.

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