This Keto Lemon Coconut Cheesecake is the perfect low-carb dessert for those following a keto lifestyle. With a creamy and rich filling, a crispy coconut crust, and the bright, tangy flavor of lemon, this cheesecake will satisfy your sweet cravings without the carbs. It’s indulgent, refreshing, and completely sugar-free, making it a keto-friendly treat you can enjoy guilt-free.
Made with low-carb ingredients like almond flour and sugar substitutes, this cheesecake delivers the same delicious flavor as traditional versions but with a fraction of the carbs. Whether you're hosting a special occasion or just craving a sweet treat, this keto cheesecake will be a hit with everyone.
If you’re looking for a refreshing yet decadent dessert that fits perfectly within your ketogenic diet, this Keto Lemon Coconut Cheesecake is exactly what you need. It’s easy to make, packed with flavor, and will leave you feeling satisfied without any sugar crash.
Why You’ll Love Keto Lemon Coconut Cheesecake
- Low in carbs: This dessert is completely keto-friendly, with only 5g of net carbs per serving, making it perfect for a low-carb lifestyle.
- Refreshing and tangy: The bright lemon flavor balances beautifully with the creamy coconut, creating a light and tropical treat.
- Creamy and indulgent: The smooth filling made from cream cheese and heavy cream delivers a rich and satisfying texture.
- Healthy fats: Packed with healthy fats from coconut and cream cheese, it helps keep you full and satisfied.
- Sugar-free: Made with keto-friendly sweeteners like erythritol, this cheesecake is free from added sugars.
- Customizable: Adjust the sweetness or coconut flavor to suit your personal taste.
- Perfect for special occasions: This dessert is impressive enough for holidays or gatherings, but simple enough for a regular treat.
Ingredients
For the crust:
- 1 ½ cups almond flour
- ½ cup unsweetened shredded coconut
- 3 tbsp melted butter
- 2 tbsp erythritol (or any keto-friendly sweetener)
- ½ tsp vanilla extract (optional)
- Pinch of salt
The filling:
- 16 oz cream cheese (softened)
- 1 cup heavy cream
- ¼ cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 1 ½ cups unsweetened shredded coconut
- 2/3 cup erythritol (or any keto-friendly sweetener)
- 1 tsp vanilla extract
- Pinch of salt
For garnish:
- Toasted coconut flakes
- Lemon slices (optional)
Instructions
- Prepare the crust: In a medium bowl, combine the almond flour, shredded coconut, melted butter, erythritol, vanilla extract, and salt. Stir well until the mixture comes together and resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan. Refrigerate the crust for 15-20 minutes to firm up.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the heavy cream, lemon juice, lemon zest, erythritol, vanilla extract, and a pinch of salt. Beat until fully combined and smooth, ensuring there are no lumps.
- Add the coconut: Gently fold the shredded coconut into the filling mixture, ensuring it is evenly distributed throughout.
- Assemble the cheesecake: Pour the cheesecake filling into the chilled crust and spread it evenly with a spatula. Smooth the top, then refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.
- Garnish and serve: Before serving, sprinkle toasted coconut flakes on top for added texture and flavor. You can also garnish with fresh lemon slices for extra zest and a decorative touch.
Storage Options
This Keto Lemon Coconut Cheesecake can be stored in an airtight container in the fridge for up to 5 days. It also freezes well for up to 2 months, just wrap it tightly in plastic wrap and aluminum foil before freezing. To thaw, simply leave it in the fridge overnight.
Cook Times
- Prep time: 20 minutes
- Chill time: 4 hours (or overnight)
- Total time: 4 hours 20 minutes (or overnight)
Nutrition Information (Per Serving – Based on 12 servings)
- Calories: 320
- Fat: 28g
- Carbohydrates: 5g (net carbs)
- Fiber: 3g
- Sugar: 1g
- Protein: 6g
Note
This Keto Lemon Coconut Cheesecake is highly customizable. If you prefer a smoother, firmer texture, you can add a small amount of gelatin to the filling mixture, but it’s not necessary. For extra coconut flavor, you can lightly toast the shredded coconut before mixing it into the filling. Additionally, feel free to adjust the sweetness by adding more or less erythritol depending on your preference.
By following these adjustments, you’ll have a 100% keto-friendly dessert that’s just as delicious and satisfying as traditional cheesecake but without the carbs!