Keto Coconut Cheesecake
A delicious low-carb cheesecake featuring a creamy coconut filling and a crunchy macadamia nut crust, perfect for satisfying your sweet tooth without guilt.
Ingredients
For the crust
- 1.5 cups macadamia nuts Blended into fine crumbs
For the filling
- 1 cup cream cheese Softened
- 0.5 cup sour cream
- 0.5 cup coconut flour
- 0.5 cup sweetener Erythritol or stevia
- 3 large eggs
- 1 teaspoon alcohol-free vanilla extract
- 0.5 cup unsweetened shredded coconut
- to taste sugar-free whipped cream For topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a food processor, blend the macadamia nuts until they resemble fine crumbs.
- Mix the crushed macadamia nuts with melted butter and press this mixture into the bottom of a greased springform pan to create your crust.
- In another bowl, beat the cream cheese until it's smooth, then add in the sour cream, coconut flour, sweetener, eggs, and alcohol-free vanilla extract. Mix until everything is well combined.
- Carefully fold in the shredded coconut.
- Pour the cheesecake mixture over the crust in the springform pan and bake for approximately 30-35 minutes, or until the center is set.
- Let it cool completely before refrigerating for at least 4 hours.
- Before serving, top with sugar-free whipped cream to add a nice finishing touch.
Notes
Best served chilled. Feel free to personalize the recipe with different nuts or sweeteners. For extra flavor, consider toasting shredded coconut before folding it into the filling.
Per slice: 26 g total carbs, 5 g fiber and 12 g erythritol, so 9 g net carbs (the erythritol is subtracted). Calculated from the ingredient list with erythritol as the sweetener; the crust butter is not counted because no amount is given.