Keto Coconut Cheesecake Crust

5 from 2 votes

With just three ingredients, you'll create a delicious keto cheesecake crust! All you need is unsweetened coconut, coconut oil and Bocha Sweet or another sugar substitute of your choice.

Course Breakfast, Dessert

Cuisine Keto

Keyword keto cheesecake crust,low carb cheesecake crust,coconut cheesecake crust,keto coconut cheesecake crust,low carb coconut cheesecake crust

Prep Time 5

Cook Time 10

Cooling Time 30

Total Time 15

Servings slice sized servings

Calories 132kcal

Author Tara Wright

Ingredients

½ Cup Coconut Oil 100 g
2 Cups Unsweetened Coconut shredded
2 Tbsp Bocha Sweet

Instructions

Preheat oven to 350 degrees (325 convection)
Prepare a springform pan by lining it with parchment paper. This makes removing the cheesecake from the springform pan a breeze!
Combine melted coconut oil, shredded unsweetened coconut and Bocha Sweet and stir until completely mixed.
Press into a parchment paper lined springform pan paying special attention to the edges. Once pressed in, bake in a 350 degree (325 for convection) oven for 10 minutes.
Remove and allow to cool while making your cheesecake.

Video

Notes

Nutrition Information does not include sugar alcohols from Bocha Sweet.

Nutrition