Keto Coconut Cheesecake

4.67 from 6 votes

My most favorite dessert on earth, especially when paired with chocolate. If you make this keto coconut cheesecake, and have any leftovers you'd like to get rid of... count me in!

Course Breakfast, Dessert

Cuisine Keto

Diet Diabetic, Gluten Free

Keyword keto cheesecake, keto dessert

Prep Time 20 minutes

Cook Time 10 minutes

Resting Time 1 hour

Total Time 30 minutes

Servings slices

Calories 329kcal

Author Tara Wright

Ingredients

To Make Crust

½ cup coconut oil 100 grams
2 cups unsweetened coconut, shredded
2 Tablespoons BochaSweet

To Make Cheesecake

32 ounces cream cheese four 8ounce packages
1 ¼ cup BochaSweet
4 eggs
⅓ cup heavy whipping cream
⅓ cup sour cream
1 Tablespoon pure vanilla extract
½ teaspoon pure almond extract
½ teaspoon salt

Instructions

Making The Crust

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!
In a medium-sized mixing bowl, combine melted coconut oil, shredded unsweetened coconut, and BochaSweet and stir until completely mixed.
Press the coconut mixture into a parchment paper-lined springform pan, paying special attention to the edges and that they are firmly pressed down. Place the springform pan in your preheated oven, bake in a 350 degree F (325F for convection) oven for 10 minutes.
Remove and allow to cool while making your cheesecake. Crust should cool for 30-60 minutes or until cool to the touch.

Making The Cheesecake

Preheat oven to 300 degrees. Then, make sure all of your ingredients are warmed for easy mixing.
Prepare your springform pan for a water bath. See the video & instructions on the blog post.
Combine Cream cheese and BochaSweet and mix on low until smooth. If your mixture is lumpy, this means your cream cheese isn't warm enough. Warm it now before proceeding further. Also, make sure your other ingredients are warm. See the blog post for tips.
Add eggs, heavy cream, sour cream, vanilla, salt and almond extract to the cream cheese mixture. Mix on low until smooth.
Bake in a water bath for 60 minutes at 300 degrees. The water bath creates creamy, amazing results and is well worth the extra effort.
Turn off the oven and allow to set for 4 hours or overnight.
Remove your baked cheesecake from the oven and allow to cool completely before placing it in the refrigerator

Video

Notes

Nutrition Information does not include sugar alcohols from Bocha Sweet.

Nutrition