Coconut Cheesecake Crust image
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5 from 1 vote

Keto Coconut Cheesecake Crust

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.
Prep Time5 mins
Cook Time10 mins
Cooling Time30 mins
Total Time15 mins
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
Servings: 16 slice sized servings
Calories: 132kcal
Author: Tara Wright



  • 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.



Nutrition Information does not include sugar alcohols from Bocha Sweet.


Calories: 132kcal | Carbohydrates: 2g | Protein: 0g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 3mg | Potassium: 0mg | Fiber: 1g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%