Looking for a dessert that satisfies your sweet tooth without derailing your ketogenic lifestyle? Our three-layer Coconut Cheesecake is a creamy, tropical delight perfect for any occasion. Whether you’re celebrating a special event or just want to treat yourself on a weekend, this cheesecake is a must-try. The unique combination of coconut and almond offers a subtle, nutty flavor enhanced by the richness of cream cheese and ricotta, making every bite an indulgent yet guilt-free pleasure.
Coconut Cheesecake
This cheesecake isn’t just delicious; it’s a keto-friendly masterpiece.
Ingredients
- 1st Layer:
- 100 g almond flour
- 40 g coconut flour
- 80 g butter
- 25 g erythritol powder
- 1 g vanillin
- 10 g coconut flakes
- 2nd Layer:
- 400 g cream cheese
- 300 g ricotta
- 150 g heavy cream
- 2 eggs
- 1 tbsp lemon juice
- 120 g erythritol powder
- 1/2 tsp xanthan gum
- 1 g vanillin
- 3rd Layer:
- 200 g heavy cream for whipping
- 20 g erythritol powder
- 100 g coconut butter
- Almond petals for decoration
Instructions
- Preheat your oven to 150°C and line a baking pan with parchment paper, greasing it with butter.
- Start with the first layer by mixing softened butter, coconut flour, almond flour, erythritol, vanillin, and coconut flakes. Press this mixture into the bottom of your mold to form the crust.
- For the second layer, blend cream cheese, ricotta, heavy cream, eggs, lemon juice, erythritol, vanillin, and xanthan gum until smooth. Pour over the crust.
- Bake for 1 hour on the “bottom” oven setting, then switch to “bottom-top” mode for an additional 10 minutes. Adjust time based on your oven.
- Allow the cheesecake to cool, then prepare the third layer by whipping the heavy cream with erythritol until stiff peaks form. Blend in the coconut butter and spread over the cooled cheesecake.
- Garnish with almond petals and refrigerate for several hours before serving.
Breakdown of Ingredients and Average Carb Content
Understanding the carb content is crucial for maintaining ketosis. Here’s a quick breakdown:
- Almond Flour: 2g net carbs per 28g
- Coconut Flour: 3g net carbs per 28g
- Butter: 0g carbs
- Erythritol: 0g net carbs (Sugar alcohol that doesn’t count in total carbs)
- Cream Cheese: 1g net carbs per 28g
- Ricotta: 2g net carbs per 28g
- Heavy Cream: 1g net carbs per 15ml
- Eggs: 0.6g net carbs per egg
- Lemon Juice: 0.6g net carbs per tablespoon
- Xanthan Gum: 0g carbs
- Coconut Butter: 2g net carbs per 28g
Total carbs are approximately 12g net per serving, making this a keto-friendly dessert option.
A Keto Delight: Tropical and Tempting
This Coconut Cheesecake is more than just a dessert; it’s a celebration of flavors that aligns perfectly with a ketogenic lifestyle. Its rich, layered texture and tropical notes make it an ideal choice for those who appreciate finer desserts without the carb overload. Dive into this decadent creation and let each layer of coconut-infused bliss transport you to dessert heaven!
Recipe Credit: nikaxfit
