Description
A delightful Keto Coconut-Pandan Cheesecake with a nutty almond crust, perfect for those following a low-carb diet.
Ingredients
Scale
- 1 ½ cups ground almonds
- ¼ cup unsweetened coconut flakes
- ¼ cup keto-friendly sweetener (like monk fruit or stevia)
- ½ teaspoon sea salt
- 6 tablespoons melted coconut oil
- 16 ounces softened cream cheese
- ½ cup coconut milk
- ½ cup keto-friendly sweetener
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon pandan essence (or pandan puree)
- 1 tablespoon freshly squeezed lime juice
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with oil or butter.
- In a bowl, mix together the ground almonds, coconut flakes, sweetener, and sea salt. Add the melted coconut oil and stir until well blended.
- Press the mixture firmly into the base of the springform pan to create a crust and bake for 10-12 minutes until light golden brown. Allow to cool.
- In a separate bowl, whip the softened cream cheese until smooth. Gradually add coconut milk, sweetener, eggs, vanilla extract, pandan essence, and lime juice, blending until creamy.
- Pour the filling over the cooled crust and level the top with a spatula.
- Bake for 45-50 minutes until the edges are firm and the center has a slight wobble. Turn off the oven and let the cheesecake cool inside for an hour.
- After an hour, let the cheesecake reach room temperature and refrigerate for at least 4 hours or overnight.
- Slice and serve chilled, optionally garnished with sugar-free whipped cream and toasted coconut.
Notes
- For a unique flavor twist, swap pandan essence for matcha powder.
- Garnish with a dollop of sugar-free whipped cream and toasted coconut before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 1g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg