Coconut Cheesecake

Coconut Cheesecake with Coconut Cream

Course: Dessert
Cuisine: American
Keyword: cheesecake
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 16 slices
Calories: 207kcal
Author: Lisa | Low Carb Yum
A simple and delicious cheesecake that's low carb and keto friendly. It's an easy to make coconut cream dessert.
Print Recipe
US Customary - Metric

Ingredients

CRUST:

FILLING:

  • 4 blocks cream cheese 8 ounces each
  • 3/4 cup low carb sweetener
  • 1/2 can coconut cream 13.5 ounce size
  • 3 large eggs
  • 1 teaspoon vanilla extract or coconut extract

FROSTING:

Instructions

  • Mix together crust ingredients and press into the bottom of a 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.

Video

Notes

For added color and coconut flavor, sprinkle some toasted coconut on top of the cheesecake.

Nutrition

Serving: 1slice | Calories: 207kcal | Carbohydrates: 4g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 69mg | Potassium: 89mg | Fiber: 1g | Sugar: 0g | Vitamin A: 5% | Vitamin C: 0.8% | Calcium: 3.4% | Iron: 6%

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