A rich and creamy keto coconut cheesecake with silky texture and tropical coconut flavor.

Scale

1 1/2 cups almond flour

1/4 cup shredded coconut

3 tbsp melted butter

2 tbsp keto sweetener

16 oz cream cheese

3/4 cup Greek yogurt

1/2 cup coconut cream

1/3 cup keto sweetener

2 eggs

1 tsp vanilla extract

1/2 tsp coconut extract

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1. Preheat oven to 325°F (160°C) and prepare a springform pan.

2. Mix almond flour, shredded coconut, melted butter, and 2 tbsp keto sweetener.

3. Press crust mixture firmly into the pan and bake for 8–10 minutes.

4. In a large bowl, beat cream cheese until smooth.

5. Add Greek yogurt, coconut cream, remaining sweetener, vanilla, and coconut extract.

6. Mix until creamy and fully combined.

7. Add eggs one at a time, mixing gently (do not overmix).

8. Pour filling over crust and smooth the top.

9. Bake for 45–50 minutes until edges are set but center is slightly jiggly.

10. Turn off oven and let cheesecake cool inside with door slightly open.

11. Chill in fridge for at least 4 hours or overnight before serving.

Use room-temperature cream cheese for a smooth, crack-free texture.

Do not overbake — the center should stay slightly soft.

Chilling overnight gives the best flavor and firmness.

Top with toasted coconut flakes or sugar-free whipped cream if desired.