Keto Almond Joy Cheesecake

If you love almond joy candy bars, this cheesecake is going to feel very familiar. It has that same mix of chocolate, coconut, and almond, just in a soft and creamy dessert form.

The best part is that it is completely low carb and keto friendly. You get all the flavor you remember without the sugar that usually comes with it.

I made this one for people who miss their favorite treats but still want to stay on track. It really does taste like the candy bar, only richer and more filling.

The crust has a nice chocolate coconut base, and the filling is smooth and light. On top, there is a simple chocolate layer with almonds and coconut for that classic finish.

It takes a little time to chill, but the rest is easy. I promise it is worth the wait once you cut into that first slice.

Why You’ll Love This Recipe

Tastes Like The Candy Bar – This cheesecake gives you that classic Almond Joy flavor of chocolate, coconut, and almond in every single bite.

Rich And Creamy Texture – The cream cheese and coconut cream filling turns out smooth, thick, and perfectly velvety on your fork.

Keto Friendly Dessert – You get a decadent treat that fits your low carb and keto goals without the sugar guilt.

Triple Coconut Goodness – Shredded coconut sits in the crust, the filling, and the topping for real coconut flavor throughout.

Recipe Ingredients

For the Crust

• 1 cup Almond Flour
• 1/4 cup Cocoa Powder
• 1/3 cup Unsweetened Shredded Coconut
• 1/4 cup Powdered Monk Fruit Sweetener
• 5 tbsp Butter, Melted

For the Filling

• 24 oz Cream Cheese, Softened
• 3/4 cup Powdered Allulose
• 3 Large Eggs
• 1/2 cup Coconut Cream
• 1 tsp Vanilla Extract
• 1/2 tsp Almond Extract
• 1/3 cup Unsweetened Shredded Coconut

For the Topping

• 2 oz Sugar Free Dark Chocolate
• 1/4 cup Heavy Cream
• 1/4 cup Almonds, Chopped
• 2 tbsp Unsweetened Shredded Coconut

How To Make

Step 1

Preheat the oven to 325°F and line a 9 inch springform pan with parchment paper.

Step 2

Stir almond flour, cocoa powder, shredded coconut, powdered sweetener, and melted butter. Press into the pan and bake for 10 minutes.

Step 3

Beat cream cheese and allulose until smooth. Add eggs one at a time on low speed.

Step 4

Mix in coconut cream, vanilla, almond extract, and shredded coconut until just combined.

Step 5

Pour into the crust and bake for 45 to 55 minutes, until the cheesecake is set around the edges. Cool and chill for at least 5 hours.

Step 6

Warm heavy cream until steaming, then pour over dark chocolate and stir until glossy.

Step 7

Spread the ganache over the chilled cheesecake and sprinkle with chopped almonds and coconut.

Tips

Bring Your Cream Cheese to Room Temperature

Take your cream cheese out at least an hour before you start. Cold cream cheese never beats smooth, and you’ll end up with little lumps all through your filling.

From my experience, softened cream cheese blends into that silky texture you want in just a few minutes. If you’re short on time, cut it into cubes so it warms up faster.

Add the Eggs on Low Speed

Once you start adding the eggs, keep your mixer on low and drop them in one at a time. Beating eggs on high pumps a lot of air into the batter.

That extra air is what makes a cheesecake puff up and then crack as it cools. I’ve found that slow, gentle mixing gives you a flat, crack-free top every time.

Don’t Overbake the Cheesecake

Pull it out when the edges are set but the middle still has a slight jiggle when you gently shake the pan. It might look a little underdone in the center, but that’s exactly what you want.

The middle keeps cooking from the leftover heat as it cools on the counter. If you wait for the center to look fully firm in the oven, it turns out dry and grainy once it chills.

More Recipes

• Keto Almond Joy Bars
• Keto Chocolate Coconut Granola Clusters
• Low Carb Chocolate Coconut Bars
• Keto Chocolate Chip Cheesecake
• Keto Coconut Cream Pie

Frequently Asked Questions

Why does this recipe use both allulose and monk fruit instead of just one sweetener?

Each sweetener does a slightly different job here, so using both gives you the best result. Monk fruit adds sweetness to the crust, while allulose keeps the filling soft and creamy without any grainy texture.

If you only have one on hand, you can use the same low carb sweetener for both parts. Just make sure it is the powdered kind so everything stays smooth.