This low carb coconut cheesecake is made for anyone who loves creamy cheesecake with a gentle coconut flavor. It is light, smooth, and fluffy, with a nut-based crust that keeps it keto-friendly while still giving each square a satisfying base. If you enjoy coconut desserts but do not want anything overly heavy or intensely sweet, these coconut cheesecake bars are a lovely balance of richness and freshness.
The secret to the soft, creamy texture is baking the cheesecake in a water bath. This gentle baking method helps the filling cook evenly and keeps the texture delicate rather than dense. It takes a little patience, but the result is worth it. Once you try baking a cheesecake this way, it is easy to see why the method works so well for other flavors too, including lemon, lime, chocolate, or berry cheesecakes.
The coconut flavor in this cheesecake is smooth and subtle. Coconut cream gives the filling a soft tropical note without overpowering the classic cheesecake taste. Toasted coconut flakes make a simple decoration and add another layer of flavor and texture, but the bars are delicious served plain as well. You can keep the topping simple or dress them up for a dessert table.
After baking, the cheesecake should feel slightly firm to the touch. Letting it cool in the oven with the door slightly open helps reduce the chance of cracks on the surface. The hardest part is waiting for it to chill. Overnight chilling gives the cleanest slices and the best texture, although a few hours in the fridge will work if you are short on time. A fully chilled cheesecake is easier to remove from the tin and cut into neat squares.
This recipe was baked in an 8-inch square tin to create cheesecake bars, but a round springform tin can also be used. A springform pan may make removal easier, especially if you prefer serving the cheesecake in slices rather than squares. If using a square tin, line and wrap it carefully so water from the baking pan cannot seep into the base during baking.
These keto coconut cheesecake bars are creamy, tender, and satisfying enough for a special dessert while still being simple enough to make at home. The almond flour and coconut flour crust gives a light nutty base, while the cream cheese, coconut cream, and heavy cream filling bakes into a silky cheesecake layer. Once decorated and chilled, the bars are ready to serve as a low carb dessert for coconut lovers and cheesecake fans alike.
Other keto cheesecake recipes
No Bake Coconut Cheesecake
Coconut Crusted Blueberry Cheesecake
Lime Cheesecake with Coconut Crust
Chocolate Cheesecake
Coconut Cheesecake Bars
Angela Coleby
Need Metric Measurements?
Use your preferred measurement system when preparing the ingredients.
Ingredients
BASE
- 1.25 cups almond flour
- ¼ cup coconut flour
- 3 tablespoons erythritol or low carb sweetener
- 5 tablespoons unsalted butter, melted
- ¼ teaspoon salt
CHEESECAKE
- 16 oz cream cheese softened
- ¾ cup erythritol or low carb sweetener
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 3 eggs
- 1 cup coconut cream
- ½ cup heavy whipping cream
Instructions
BASE
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Preheat the oven to 180C/350F.
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Wrap the bottom and sides of an 8-inch cake tin with foil to help prevent water from getting into the tin during baking. A square tin works well for bars, but a round tin can also be used.
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In a bowl, combine the almond flour, coconut flour, melted butter, erythritol, and salt. Mix until the texture resembles coarse crumbs.
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Press the mixture firmly and evenly into the prepared tin. Bake for 15 to 20 minutes, or until the base is lightly golden.
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Allow the base to cool, then place it in the fridge while you prepare the cheesecake filling.
CHEESECAKE
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Beat the softened cream cheese in a mixing bowl with an electric mixer or whisk until smooth, light, and fluffy.
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Add the erythritol and continue beating until the mixture is smooth and well combined.
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Add the eggs one at a time, mixing well after each addition so the filling stays smooth.
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Add the vanilla extract, salt, coconut cream, and heavy whipping cream. Whisk until the cheesecake filling is completely smooth.
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Pour the filling over the chilled base and smooth the top gently.
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Place the cake tin into a larger baking pan. Pour hot water into the larger pan until it reaches about two-thirds of the way up the sides of the cake tin.
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Bake for 1 hour and 20 minutes, or until the cheesecake is firm to the touch.
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Turn off the oven and let the cheesecake cool inside with the door slightly open. This slow cooling helps reduce cracking. Chill the cheesecake overnight, or for at least 4 hours, before slicing.
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Remove from the tin, decorate if desired, slice into 9 squares, and serve chilled.
Notes
Nutritional information per square: 369 calories, 34.6g fat, 9.1g protein, 8g total carbs, 3g fiber, and 5g net carbs.
Nutrition is an estimate and may vary depending on the exact ingredients and preparation methods used.
Nutrition
Calories: 369kcal
Carbohydrates: 8g
Protein: 9g
Fat: 34.6g
Fiber: 3g
The information shown is an estimate provided by an online nutrition calculator.
