coconut crust keto

Keto Coconut Cheesecake Crust

Keto Coconut Cheesecake Crust

What in the world am I going to use for a keto cheesecake crust?

That was the first question I asked myself when getting ready to create a Keto Cheesecake.

First, I tried using almond flour.

Blech. Bland, boring and a little soggy.

Then I thought about coconut!

We LOVE coconut around here!

This crust uses shredded unsweetened coconut and coconut oil.

Make sure you allow enough time for the crust to cool while making this.

Not on board with coconut, check out my other favorite keto cheesecake crust that is made with ground walnuts and tastes a lot like a sugar cookie crust!



coconut keto cheesecake crust show in a springform pan

Macros

87% Fat ~ 5% Net Carb ~ 8% Protein


Keto Coconut Cheesecake Crust

Calories: 3808kcal
Author: Tara Wright
Print Recipe

Ingredients

To Make Crust

To Make Cheesecake

Instructions

Making The Crust

Making The Cheesecake

  • Preheat oven to 300 degrees. Make sure all of your ingredients are warmed!
  • Prepare your springform pan for a water bath. See the video & instructions on the blog post.
  • Combine Cream cheese and Bocha sweet 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

Nutrition

Calories: 3808kcal | Carbohydrates: 44g | Protein: 78g | Fat: 370g | Saturated Fat: 206g | Cholesterol: 1797mg | Sodium: 4407mg | Potassium: 1658mg | Sugar: 33g | Vitamin A: 294.7% | Calcium: 112% | Iron: 36.2%


Keto Coconut Cheesecake - The Filling


Now that we have the crust down, it's time to tackle the filling!

I found that using a water bath provided consistent, creamy results.

It's well worth the extra time of wrapping the pan and setting up a water bath!



What Substitutions Will Work?


Keto Sweetener Substitutions

If you haven't already tried Bocha Sweet, I highly recommend you do.

It's a superfood alternative sweetener made from a Japanese pumpkin called the Kabocha pumpkin.

Daily consumption of Bocha Sweet may help to support healthy blood sugar levels. Unlike many other artificial or alternative sweeteners on the market, Bocha Sweet won't spike your blood glucose!

Even better–it tastes amazing. So amazing, I give friends a spoonful to taste when they come over.

Most alternative sweeteners will work in this recipe. You can use Monk Fruit Sweetener, Xylitol or a blend like Swerve.

I have not tested this recipe using liquid stevia because I'm not confident of the results without the bulk of some kind of granulated sugar substitute.

What is your favorite Keto Sweetener? Comment below and let me know!

Image

Get The Ingredients Used In Keto Coconut Cheesecake Crust!



Note that the links in this blog are affiliate links when possible. An “affiliate link” is a way for me to earn money to help support my business. Affiliate links cost you nothing extra. They work like this: You choose to click on an affiliate link on my website and make a purchase. Depending on my relationship with that company you just purchased from–I earn either a small percentage or a fixed amount for “referring” you to the company.

I only refer you to products and brands that I have used in the past or are currently using and that I like the quality of. In some cases, products are discontinued and I find a substitution. This is usually only for kitchen gadgets but sometimes companies stop making ingredients too!

Thank you for considering using my affiliate links and helping me out 🙂


Sharing Is Caring


Did you enjoy this recipe? If so, please rate it by clicking on the star in the recipe card.

Then Share It! 

Use the buttons on the left to Pin this recipe to Pinterest, Email it to a friend or share on social media.

Check out my YouTube channel "Tara's Keto Kitchen"! I share new videos and recipes every week. Subscribe so you're notified by YouTube when the recipes post.


How To Make Keto Coconut Cheesecake Crust


To Make Crust

To Make Cheesecake

How To Make Keto Coconut Crust

Coconut Cheesecake Crust before baking

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

How To Make Keto Cheesecake Filling

  1. Preheat oven to 300 degrees. Make sure all of your ingredients are warmed!
  2. Prepare your springform pan for a water bath. See the video & instructions on the blog post.
  3. Combine warmed cream cheese and Bocha sweet 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.
  4. Add room temperature eggs, warmed heavy cream, warmed sour cream, vanilla, salt and almond extract to the cream cheese mixture. Mix on low until smooth. (If you have lumps, it isn't the end of the world– just bake it!)
  5. 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.Keto Cheesecake Recipe ready to bake
  6. Turn off the oven and allow to set for 4 hours or overnight.
  7. Remove your baked cheesecake from the oven and allow to cool completely before placing it in the refrigerator


Other Recipes You May Enjoy

Image Image Image
About the Author

Tara Wright, CHC, MBA

Twitter

Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.

When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!

Comments

  1. Pingback: Keto Coconut Cheesecake

Leave a Comment