A low-carb toasted coconut cheesecake sounds delicious! Here’s a recipe idea to help you make a creamy, indulgent dessert that won’t spike your blood sugar. This one uses a coconut-based crust and a coconut-flavored filling with the added richness of toasted coconut.
Low Carb Toasted Coconut Cheesecake
Ingredients:
Crust:
- 1 ½ cups almond flour
- ½ cup unsweetened shredded coconut (for the crust)
- ¼ cup melted butter
- 2 tbsp erythritol (or your preferred sweetener)
- ½ tsp vanilla extract
- Pinch of salt
Filling:
- 16 oz cream cheese (softened)
- 1 cup sour cream (full-fat)
- ½ cup coconut flour (to thicken the filling)
- ¼ cup erythritol (or preferred sweetener)
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional, but adds a nice coconut flavor)
- 3 large eggs
Topping:
- ½ cup unsweetened shredded coconut (for toasting)
- 1 tbsp butter (for toasting coconut)
Instructions:
1. Toast the Coconut:
- Preheat your oven to 350°F (175°C).
- Spread the shredded coconut on a baking sheet in an even layer.
- Toast in the oven for 3-5 minutes, stirring halfway through to prevent burning. Once it’s golden brown, remove it and set it aside.
2. Prepare the Crust:
- Lower your oven temperature to 325°F (165°C).
- In a bowl, combine the almond flour, shredded coconut, melted butter, sweetener, vanilla extract, and a pinch of salt. Mix until everything is evenly combined.
- Press the mixture into the bottom of a greased 9-inch springform pan to form an even layer.
- Bake the crust for about 8-10 minutes or until it’s lightly golden. Remove from the oven and let it cool.
3. Make the Filling:
- In a large bowl, beat the cream cheese and sour cream together until smooth and creamy.
- Add the coconut flour, erythritol, vanilla extract, and coconut extract (if using) and mix until well combined.
- Add the eggs, one at a time, mixing after each addition until smooth. Be careful not to overmix.
- Pour the filling over the cooled crust, smoothing the top with a spatula.
4. Bake the Cheesecake:
- Bake at 325°F (165°C) for 50-60 minutes, or until the center is set but still slightly jiggly (it will firm up as it cools). You can check by gently shaking the pan or inserting a toothpick—if it comes out clean, it’s done.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.
5. Chill the Cheesecake:
- After the cheesecake has cooled to room temperature, cover it and refrigerate for at least 4 hours, or preferably overnight.
6. Add the Toasted Coconut Topping:
- Before serving, melt the butter in a small pan over medium heat.
- Add the toasted shredded coconut and stir for 1-2 minutes until it’s lightly browned and fragrant.
- Sprinkle the toasted coconut over the top of the cheesecake.
7. Serve and Enjoy!
- Slice, serve, and enjoy this creamy, low-carb toasted coconut cheesecake!
This recipe gives you all the flavor of a coconut cheesecake with a satisfying crunch from the toasted coconut and a hint of sweetness from the low-carb sweetener. You can also adjust the sweetness to your taste, depending on which sweetener you’re using.
Let me know if you’d like tips on variations or if you have any specific ingredient preferences!