Keto Coconut Cream Cheesecake

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This keto coconut cream cheesecake is everything a low carb dessert should be—creamy, smooth, and full of rich coconut flavor. It’s made with simple, wholesome ingredients like coconut cream, shredded coconut, and a buttery almond flour crust. The result is a low carb coconut cheesecake that melts in your mouth and feels like a tropical escape with every bite.

Perfect for special occasions or a weeknight treat, this sugar-free coconut cheesecake fits seamlessly into a keto lifestyle. With just the right balance of sweetness and texture, it’s a crowd-pleasing dessert you’ll want to make again and again.

Just imagine a buttery gluten-free crust filled with a creamy coconut filling, baked to perfection, and finished with a smooth, sugar-free coconut frosting. It’s one of those desserts that looks and tastes impressive but is surprisingly simple to make.

I recently made this low carb coconut cream cheesecake and shared it with some friends—and they were hooked after the first bite. It’s rich, smooth, and has just the right hint of coconut flavor without being overpowering.

The combination of a dense, creamy coconut cheesecake filling and a fluffy whipped topping creates a perfect contrast in texture. It has all the comforting flavors of a traditional cheesecake but with a tropical twist. Best of all, it’s keto-friendly, low in sugar, and fits right into a low-carb lifestyle.

With only a few net carbs per slice, this keto coconut cream cheesecake is a satisfying treat that won’t throw off your goals. It’s a crowd-pleasing dessert that works for special occasions, meal prep, or when you’re just craving something sweet.

If you’re a cheesecake lover like me, be sure to try our classic keto cheesecake, no-bake keto cheesecake, or that dreamy keto Oreo cheesecake next. Each one is sugar-free, gluten-free, and absolutely worth making.

Why You’re Going to Love This Keto Coconut Cream Cheesecake

• Perfect Make-Ahead Dessert – This cheesecake sets beautifully in the fridge, making it a great option to prepare in advance for holidays, parties, or any special occasion.
• Naturally Low-Carb and Keto-Friendly – Made with wholesome, low-carb ingredients like almond flour, cream cheese, and coconut cream, this recipe is ideal for anyone following a keto, diabetic-friendly, or low-sugar lifestyle.
• Super Easy to Make – No complicated steps or special equipment needed. Just mix, bake, chill, and enjoy.
• Gluten-Free and Sugar-Free – Skip the store-bought desserts with hidden sugars and flours—this cheesecake is 100% gluten-free and sweetened with keto-friendly sweeteners like erythritol or monk fruit.
• Light, Creamy, and Rich in Flavor – The texture is silky and smooth with just the right amount of coconut flavor. It’s rich without feeling too heavy, so it’s perfect after a meal.
• Kid-Approved and Family-Friendly – The subtle sweetness and creamy texture make this a hit with kids and adults alike. Great for picky eaters who love dessert but don’t want the sugar crash.
• Customizable Toppings – Serve it plain or top it with toasted coconut flakes, sugar-free whipped cream, berries, or even a drizzle of keto chocolate sauce for an extra special treat.
• Great for Special Diets – This cheesecake fits into gluten-free, low-carb, keto, and even primal-style diets, offering a clean yet indulgent dessert option.

Ingredients Needed

You will need a few simple ingredients to create this delicious coconut dessert. Here is a list of everything you will need:

For The Crust

This recipe uses almond flour to make a delicious keto crust for this sugar-free cheesecake.

• Almond Flour – use super fine almond flour to avoid creating any clumps. If you can’t find superfine almond flour, use a food processor to blend it into a fine powder. For the almond flour, you could use another type of nut meal, such as hazelnut, pecan or walnut instead.
• Butter –  you will need unsalted butter. Used to bind all the ingredients for the crust together.
• Sweetener – use your favorite sweetener; just ensure it’s powdered since it combines well.
• Cinnamon – it’s an optional ingredient. 

For The Filling

• Cream Cheese – you will need full-fat softened cream cheese to mix well.
• Sweetener – feel free to use any powdered sweetener to ensure good mixing.
• Coconut Cream – use the best full-fat canned coconut cream for an extra delicious flavor.
• Eggs – use large room-temperature eggs to avoid any eggy flavor. It helps the cream bind.
• Vanilla Extract – you can replace it with the same amount of coconut extract.

For The Coconut Cream Frosting

• Coconut Cream – helps the frosting to be creamier and tastier.
• Sweetener – adds sweetness to the frosting. Make sure that you are using powdered sweeteners to combine well.
• Cream Cheese – you will need softened cream cheese to get that creamy texture.

How To Make This Keto Coconut Cream Cheesecake

This low carb coconut cream cheesecake might look bakery-level fancy, but it’s surprisingly easy to make at home. Just follow these simple steps for a rich, creamy dessert that’s perfect for any occasion.

Making the Almond Flour Crust

Despite what you might think, making a delicious, low-carb cheesecake is surprisingly easy!

Add the almond flour, sweetener, cinnamon, and melted butter to a large mixing bowl and mix until well combined.

Next, press the dough into the bottom of a 9-inch pie dish and store it in the fridge while making the filling.

Preheat the oven to 325°F / 160°C. Adjust the rack to the middle of the oven. Bake for about 10 minutes or until slightly crispy on the edges.

Preparing the Coconut Filling

With our crust in the oven, it’s time to move on to making the filling.

Add the softened cream cheese and sweetener to a mixing bowl and use an electric mixer to mix until smooth and creamy.

Beat everything together until fully combined, then pour the mixture into your prepared pan over top of the cooled crust.

Baking The Cheesecake

Now that we have our cake all ready to go, let’s get baking!

Transfer the cheesecake to the preheated oven and bake for 45-50 minutes or until golden brown on the edges.

Remove from the oven and cool at room temperature for about one hour.

Preparing the Frosting

Beat the coconut cream, softened cream cheese, and sweetener for about 3 minutes until creamy.

Spread the frosting over the cooled cheesecake using a silicone spatula and top with shredded coconut.

Refrigerate for about one hour before slicing it, and enjoy.

Tips for Making the Best Keto Coconut Cream Cheesecake

Want that rich, creamy texture and perfect slice every time? These simple tips will help you create a low-carb coconut cheesecake that turns out beautifully—whether it’s your first time baking or you’re a seasoned keto dessert pro.

• Use High-Quality, Full-Fat Ingredients. Start with full-fat cream cheese and thick coconut cream (from a can). These provide the best structure and flavor. Avoid low-fat versions, which can make your cheesecake watery and less creamy.
• Bring Ingredients to Room Temperature. This is key for a smooth filling. Let the cream cheese, eggs, and coconut cream come to room temperature before mixing. This prevents lumps and helps everything blend easily without overmixing.
• Don’t Overmix the Batter. Overmixing introduces air into the filling, which can cause cracks while baking. Mix just until smooth and creamy, especially after adding the eggs.
• Sift Almond Flour and Sweetener. To avoid gritty texture or clumps, sift your almond flour and powdered sweetener before adding them to the crust and filling. This makes the texture lighter and more consistent.
• Firmly Press the Crust Into the Pan. Use a spoon or flat-bottomed glass to press the almond flour crust into an even layer. A well-packed crust holds together when sliced and prevents crumbling.
• Line the Pan with Parchment Paper. For easy removal and a clean release, line the bottom of your springform pan with parchment paper. This is especially helpful when transferring the cheesecake to a serving plate.
• Use a Water Bath for Even Baking (Optional). To avoid cracks and promote gentle, even baking, place your cheesecake pan in a larger pan filled with hot water (about halfway up the sides). Wrap the bottom in foil to prevent leaks.
• Don’t Overbake. The center of the cheesecake should still jiggle slightly when you take it out of the oven. It will continue to set as it cools. Overbaking can lead to a dry texture and surface cracks.
• Wait to Frost. Only frost your cheesecake once it’s completely cooled. This keeps the frosting smooth and prevents it from melting or sliding off.

Topping Ideas For This Keto Coconut Cream Cheesecake

Once your creamy coconut cheesecake is baked and perfectly chilled, it’s time to take things up a notch. These easy low-carb cheesecake toppings add flavor, texture, and a beautiful finishing touch—while still keeping your dessert sugar-free and keto-friendly.

• Homemade Caramel Sauce – Drizzle a warm, buttery keto caramel sauce over each slice for a rich, sweet finish. The subtle notes of coconut and caramel are a match made in low-carb heaven.
• Fresh Berries and Cream – For a classic option, whipped cream and fresh berries always hit the spot.
• Raspberry Jam – For a pop of flavor and vibrant color, spoon a bit of keto raspberry chia jam or your favorite sugar-free berry preserve over the top. It creates a beautiful contrast to the creamy filling.
• Chocolate Sauce – Make it extra decadent by drizzling a warm keto chocolate ganache or sugar-free chocolate syrup. Chocolate and coconut is always a winning combo.
• Toasted Coconut Flakes – Sprinkle toasted unsweetened coconut flakes on top for extra coconut flavor and a little crunch. It also adds a beautiful, bakery-style finish.
• Chopped Nuts – Add a nutty crunch with some toasted pecans, slivered almonds, or crushed macadamia nuts. They complement the smooth, creamy texture perfectly.

Variations

• Chocolate – Add 1-2 tablespoons of cocoa powder and melted chocolate chips for a rich and decadent chocolate version. You can also sprinkle on some dark chocolate shavings as an added topping!
• Peanut Butter – Replace half of the butter with peanut butter for extra nutty notes. If you want it sweeter, then add in some sugar-free caramel sauce too.
• Berries – Top your finished cake off with fresh berries like raspberries or blueberries for an antioxidant boost. This will help balance out the sweetness while adding color and texture.

Storing Ideas

• Fridge: cover this keto coconut cream cheesecake leftovers with plastic wrap and store them in the fridge for up to 7 days.
• Freezer: If you want to freeze it, I recommend freezing the crust and filing separately. Then thaw and assemble the cheesecake the day before you want to enjoy it.

Frequently Asked Questions 

Is Coconut Keto-Friendly?

Yes, coconut and coconut-based products are great for a keto diet since they are low in carbs and sugar and also contain nutritious fat.

Is Cheesecake Keto?

Regular cheesecake recipes are not keto since they are high in and are made with graham crackers or cookie crumbs. 

But fortunately, you can still enjoy a delicious cheesecake while following a ketogenic diet by making a few simple changes to the ingredients as we did in this recipe.

How Do I Know The Cheesecake Is Done?

You will know that your coconut cheesecake is done when the edges are golden, and the center is firm to the touch yet jiggly on the inside.

How Do I Prevent The Coconut Cheesecake From Cracking? 

If you want to ensure your cheesecake won’t crack while baking, you can bake it in a water bath. This will help the cheesecake keep moist and prevent It from cracking.

More Coconut Recipes

• Foolproof Fluffy & Thick Keto Pancakes with Coconut Flour
• Coconut Flour Chocolate Cake
• Chicken Coconut Curry
• Easy Keto Coconut Macaroons