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COCONUT CREAM CHEESECAKE RECIPE – GLUTEN FREE

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Cheesecake is one of the most popular low carb high fat desserts. We love this yummy gluten free coconut cream cheesecake recipe. It’s a great way to fill up on fat!


Cream cheese is by far one of my favorite low carb ingredients. It goes well in both sweet and savory recipes. Adding cream cheese really hides the unpleasant taste of powdered low carb sweeteners that contain erythritol.

This low carb coconut cream cheesecake is very filling so you’ll want to keep the servings fairly small. I had a slice for breakfast and wasn’t hungry until lunch time !

Gluten Free Coconut Cream Cheesecake Recipe
Cheesecake is one of the most popular low carb high fat desserts. We love this yummy gluten free coconut cheesecake. A great way to fill up on fat!


Ingredients

CRUST:

  • 1 1/2 cups almond flour
  • 1 teaspoon cinnamon
  • 3 tablespoons low carb sweetener
  • 1/2 cup butter melted

FILLING:

  • 4 blocks cream cheese 8 ounces each
  • 3/4 cup low carb sweetener
  • 1/2 can coconut cream 13.5 ounce size
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 1/2 can coconut cream 13.5 ounce size
  • 1/4 cup powdered low carb sweetener or Sukrin Melis
  • 2 tablespoons cream cheese softened

Instructions

  1. Mix together crust ingredients and press into the bottom of a springform pan. Refrigerate while preparing filling.
  2. In a large bowl, beat together filling ingredients. Mix just until smooth.
  3. Pour filling onto the crust and bake at 350°F for 15 minutes. Reduce the heat to 250°F and bake for another 75-90 minutes.
  4. Allow to cool completely in the refrigerator. Run knife along edge of cake and remove springform side.
  5. For frosting, beat together coconut cream, powdered sugar, and cream cheese until creamy.
  6. Spread frosting over the cooled cake. Refrigerate for at least an hour before slicing.



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