Description
This Keto Coconut Cheesecake is a creamy and delicious dessert that is low in carbs and perfect for anyone following a keto diet.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup melted butter
- 1/4 cup erythritol
- 1/2 teaspoon vanilla extract
- 2 (8 oz) packages cream cheese, softened
- 1 cup coconut cream
- 1/2 cup erythritol
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, melted butter, erythritol, and vanilla extract to form the crust.
- Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese until smooth.
- Add coconut cream, erythritol, eggs, and vanilla extract, mixing until well combined.
- Fold in shredded coconut.
- Pour the filling over the crust and smooth the top.
- Bake for 50-60 minutes or until set.
- Let cool, then refrigerate for at least 4 hours before serving.
Notes
- For best results, use full-fat cream cheese.
- Top with extra shredded coconut or fresh berries before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg