Keto Coconut Cream Pie Cheesecake Bars

If you love the flavor of coconut cream pie, these keto coconut cream pie cheesecake bars are going to be a huge hit.

Traditional pies usually come with a lot of sugar and flour, but this version keeps things completely low carb and keto friendly.

I made the base with almond flour and coconut, then topped it with a rich cheesecake layer that has the perfect creamy texture.

A layer of fluffy whipped cream and toasted coconut on top brings the whole bakery style treat together.

It is the perfect sweet treat to keep in your fridge whenever you want something satisfying without messing up your low carb lifestyle.

Why You’ll Love This Recipe

Two Desserts in One – You get the rich tang of cheesecake mixed with tropical coconut cream pie in every single bite.

Triple Coconut Flavor – Shredded coconut, canned coconut cream, and coconut extract team up to deliver an intense, authentic taste.

Crispy Toasted Finish – Golden toasted coconut flakes on top add an irresistible crunch that contrasts the silky smooth cream.

Naturally Keto Friendly – Sweetened with erythritol and made with almond flour, this treat fits your low carb lifestyle easily.

Recipe Ingredients

For the Coconut Crust

• 1 cup Almond Flour
• 1/2 cup Unsweetened Shredded Coconut
• 1/4 cup Powdered Erythritol Sweetener
• 1/4 tsp Salt
• 5 tbsp Butter, Melted

For the Coconut Cheesecake Filling

• 16 oz Cream Cheese, Softened
• 1/2 cup Powdered Erythritol Sweetener
• 1/3 cup Canned Coconut Cream
• 1 tsp Vanilla Extract
• 1 tsp Coconut Extract
• 2 Large Eggs
• 1/2 cup Unsweetened Shredded Coconut

For the Topping

• 1/3 cup Unsweetened Coconut Flakes
• 3/4 cup Heavy Cream
• 2 tbsp Powdered Erythritol Sweetener
• 1/2 tsp Vanilla Extract

How To Make

Step 1

Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang. Mix the almond flour, shredded coconut, powdered sweetener, salt and melted butter, press firmly into the pan and bake for 10 minutes, until lightly golden. Reduce the oven to 325°F.

Step 2

Beat the cream cheese and powdered sweetener until smooth. Mix in the coconut cream, vanilla and coconut extract.

Step 3

Add the eggs one at a time on low speed just until combined, then fold in the shredded coconut.

Step 4

Pour the filling over the crust and bake for 30 to 34 minutes, until the edges are set and the center jiggles slightly. Cool for 1 hour, then chill for at least 4 hours.

Step 5

Toast the coconut flakes in a dry skillet over medium low heat for 2 to 3 minutes, stirring constantly, until golden. Transfer to a plate to cool.

Step 6

Whip the heavy cream, powdered sweetener and vanilla to stiff peaks and spread it in fluffy swoops over the chilled cheesecake.

Step 7

Sprinkle with the toasted coconut flakes, lift out using the parchment and slice into 16 bars.

Tips

Scoop the Thick Coconut Cream

You’ll get the best results if you open a chilled can of full-fat coconut milk and scoop only the solid white layer from the top.

Avoid pouring the watery liquid from the bottom into your filling. Too much extra liquid makes the cheesecake soggy and stops it from setting firmly.

Always Use Powdered Sweetener

From my experience, granular erythritol never fully dissolves in cold cheesecake fillings. It leaves an unpleasant, crunchy texture once the bars chill in the fridge.

If you only have granular sweetener at home, pulse it in a clean blender for thirty seconds. It turns into a fine powder that blends smoothly into the cream cheese.

Bring Ingredients to Room Temperature

I recommend setting your cream cheese and eggs on the counter about an hour before you start mixing.

Cold cream cheese stays lumpy, which forces you to mix the batter too long. Overmixing whips extra air into the filling, causing the bars to puff up and then crack as they cool.

More Recipes

• Keto Almond Joy Cheesecake
• Keto Coconut Cream Pie
• Keto Coconut Lime Bars
• Keto No Bake Coconut Caramel Macadamia Cheesecake

Frequently Asked Questions

Can I use canned coconut milk instead of coconut cream?

Yes, but you should only scoop out the thick white cream that sits at the top of a chilled can.

Leave the clear watery liquid behind, because adding too much extra liquid will keep the cheesecake from setting properly.