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High Protein Low Carb Coconut Cream Cheesecake - Light, Creamy, And Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups fine almond flour
  • 1/2 cup unsweetened shredded coconut
  • 3 tablespoons granulated erythritol or allulose
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 16 ounces light cream cheese, softened to room temperature
  • 1 cup plain 2% or nonfat Greek yogurt
  • 1 cup full-fat coconut milk (well-stirred)
  • 3 large eggs, room temperature
  • 2/3 to 3/4 cup granulated erythritol or allulose (adjust to taste)
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract (optional but boosts flavor)
  • 1/4 teaspoon fine sea salt
  • 1 cup coconut cream (scoop the thick part from a can of chilled coconut milk)
  • 2–3 tablespoons powdered erythritol or allulose
  • 1 teaspoon vanilla extract
  • Toasted unsweetened coconut flakes, for garnish (optional)

Method
 

  1. Prep your pan: Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Preheat the oven to 325°F (160°C).
  2. Mix the crust: In a bowl, combine almond flour, shredded coconut, sweetener, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand and holds when pressed.
  3. Press and par-bake: Firmly press the crust mixture into the bottom of the pan. Bake for 10–12 minutes, until lightly golden and fragrant. Cool while you make the filling.
  4. Beat the cream cheese: In a large bowl or stand mixer, beat softened cream cheese on medium speed for 1–2 minutes until smooth. Scrape the bowl well.
  5. Add yogurt and sweetener: Beat in Greek yogurt, granulated sweetener, vanilla, coconut extract (if using), and salt. Mix just until combined and silky.
  6. Blend in coconut milk: Slowly stream in the coconut milk with the mixer on low. The batter should be smooth and pourable, not runny.
  7. Add eggs last: Beat in eggs one at a time on low speed, just until incorporated. Avoid overmixing to prevent excess air bubbles.
  8. Prepare for baking: Pour the filling over the cooled crust. Tap the pan gently on the counter to release air bubbles. Run a knife or skewer through the batter in a few swirls to help pop any trapped bubbles.
  9. Bake gently: Bake at 325°F for 45–55 minutes, until edges are set and the center has a slight wobble (like gelatin). If the top browns too quickly, tent loosely with foil.
  10. Cool slowly: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Move to a rack and cool to room temperature, then refrigerate at least 6 hours, preferably overnight.
  11. Make the topping: Whisk coconut cream, powdered sweetener, and vanilla until smooth and thick. Spread over the chilled cheesecake. Sprinkle with toasted coconut flakes if you like.
  12. Slice and serve: Run a thin knife around the edge of the pan, release the springform, slice with a warm knife, and enjoy.