Low Carb Toasted Coconut Cheesecake

If you're on a keto diet but still have a hankering for something sweet, this Low Carb Toasted Coconut Cheesecake recipe is a must-try! Trust me, even if you're a carbivore, you won't be able to tell that it's a keto dessert.

Cheesecake is one of those desserts that seems to taste just as good on a low-carb diet as it does on a regular one. And, in my opinion, a good cheesecake doesn't need to be overly sweet. Instead, it should have a smooth, creamy texture that practically melts in your mouth.

This recipe hits all the right notes, with a crust made from keto shortbread, a crunchy macadamia nut and toasted coconut topping, and a filling that's whipped up from cream cheese, ricotta cheese, and heavy cream. Instead of sour cream, we used ricotta cheese, which gives the filling a light, silky texture reminiscent of cannoli filling.

Here's what you'll need to make it:

Shortbread Crust:

  • 1 1/2 cups almond flour
  • 1 stick softened butter
  • 10 drops SweetLeaf vanilla liquid stevia
  • 2 tablespoons erythritol

Cheesecake Filling:

  • 16 oz softened cream cheese
  • 1/3 cup ricotta cheese
  • 1/4 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract (optional)
  • 15 drops SweetLeaf vanilla liquid stevia
  • 1/4 cup erythritol

Coconut Macadamia Topping:

  • 1/2 cup macadamia nuts
  • 1/2 cup unsweetened shredded coconut
  • 1 tablespoon erythritol

To make the crust, simply mix all the ingredients together until a dough forms, then press it into a 10" tart pan, covering the bottom and going about halfway up the sides. Freeze the crust for about 20 minutes to set it, then bake it at 375 degrees F for 10 minutes. Let the crust cool to room temperature before pouring in the cheesecake mixture.

To make the filling, whip the heavy cream with the vanilla and coconut extracts and SweetLeaf stevia until stiff peaks form. In a separate bowl, beat the cream cheese, ricotta cheese, and erythritol until smooth, then add the whipped cream mixture and beat again until everything is well combined. Pour the filling into the cooled crust and refrigerate for 30 minutes.

To make the topping, chop the macadamia nuts in a food processor until they're in larger pieces, then stir in the shredded coconut and erythritol. Toast the mixture in a nonstick pan, stirring constantly, until the coconut just starts to brown. Remove it from the heat and let it cool.

After the cheesecake has been in the fridge for 30 minutes, sprinkle the topping over the top and refrigerate for a few hours before serving.

This no-bake coconut macadamia cheesecake is a crowd-pleaser that's sure to impress. And, best of all, it's a keto dessert that's as good as the real thing!