When I started playing around with Keto Cheesecakes, my question quickly became “What in the world am I going to use for a keto cheesecake crust?”
First, I tried using almond flour.
Blech. Bland, boring and a little soggy.
Next, I tried a crust-less cheesecake. That turned out okay, but I really wanted something with a crust!
Then I thought about coconut!
We LOVE coconut around here!
A quick tip before we move on…Make sure you allow enough time for the crust to cool while making this.
Not on board with coconut? Check out my keto cheesecake crust that is made with ground walnuts and tastes a lot like a sugar cookie crust!
All You Need Is A Few Simple Ingredients
- Coconut Oil
- Unsweetened Shredded Coconut
- Bocha Sweet or other Sugar substitute
- Parchment Paper
- Spring-form cheesecake pan
Keto Coconut Cheesecake Crust
- Preheat oven to 350 degrees (325 convection)
- Remove and allow to cool while making your cheesecake.
A Few Keto Cheesecake Recipes To Try
Have an Idea or Recipe for Keto Cheesecake Crust?
Comment with ideas below!
If you have a Keto Recipe you'd like to share, send me an email at [email protected]