Keto No Bake Coconut Caramel Macadamia Cheesecake

if you love creamy desserts but want to keep things low carb, this keto coconut caramel macadamia cheesecake is a great one to try.

It has a rich coconut flavor, a buttery nut crust, and a smooth caramel topping that makes each slice feel special.

The whole thing is low carb and keto friendly, so you can enjoy a real dessert without feeling like you went off track.

I made it with allulose instead of sugar, which keeps it sweet while staying friendly for a keto diet.

It takes a little chilling time, but the steps are simple and nothing here is hard to do.

Why You’ll Love This Recipe

Rich and Creamy – Every bite feels silky and smooth thanks to the whipped heavy cream and softened cream cheese.

Naturally Low Carb – Almond flour and allulose keep this cheesecake sweet without loading it up with extra carbs.

Amazing Coconut Flavor – Coconut cream and coconut extract give it a smooth tropical taste in every slice.

Recipe Ingredients

For the Crust

• 1 1/4 cups Almond Flour
• 1/2 cup Macadamia Nuts, Finely Chopped
• 1/4 cup Unsweetened Shredded Coconut
• 3 tbsp Powdered Allulose
• 1/4 tsp Fine Sea Salt
• 5 tbsp Unsalted Butter, Melted

For the Filling

• 16 oz Cream Cheese, Softened
• 2/3 cup Powdered Allulose
• 1/2 cup Coconut Cream
• 1 tsp Vanilla Extract
• 1/2 tsp Coconut Extract
• 1 cup Heavy Cream, Cold

For the Caramel Topping

• 1/3 cup Keto Caramel Sauce
• 1/3 cup Macadamia Nuts, Toasted And Chopped
• 2 tbsp Unsweetened Coconut Flakes, Toasted

How To Make

Step 1

Combine the almond flour, chopped macadamia nuts, shredded coconut, powdered allulose, and salt. Stir in the melted butter until the mixture holds together when pressed.

Step 2

Press the crust into a 9-inch springform pan or pie dish. Chill for 20 minutes so it firms up.

Step 3

Beat the cream cheese and powdered allulose until smooth, then mix in the coconut cream, vanilla extract, and coconut extract.

Step 4

Whip the cold heavy cream to firm peaks in a separate bowl. Fold it into the coconut cream cheese mixture until the filling is thick and silky.

Step 5

Spoon the filling over the crust and smooth the top. Chill for 4 hours, or until set.

Step 6

Drizzle the keto caramel sauce over the cheesecake, then scatter the toasted macadamia nuts and coconut flakes on top.

Step 7

Refrigerate for 30 minutes more before slicing so the topping settles into the cheesecake.

Tips

Soften the Cream Cheese Fully

Take your cream cheese out of the fridge at least an hour before you start so it comes to room temperature all the way through.

From my experience, cold cream cheese leaves little lumps that never fully smooth out, no matter how long you beat it.

When it’s soft and easy to press with your finger, it blends into the allulose and coconut cream into a silky base with no grainy bits.

Use Only the Thick Part of the Coconut Cream

Chill the can of coconut cream in the fridge overnight, then scoop out the firm white part on top and leave the watery liquid behind.

My favorite trick here is to open the can from the bottom if you get one that separated, since the thick cream sinks and the water rises.

You’ll get the best results if the filling stays thick, because too much of that thin liquid makes it loose and it won’t set properly.

Whip the Heavy Cream Cold and Fold Gently

Make sure your heavy cream is straight from the fridge, and I recommend chilling your bowl too for a few minutes before you whip.

Whip it just until you see firm peaks that hold their shape, then stop, because over-whipping turns it grainy.

When you add it to the cream cheese mix, fold it in slowly with a spatula instead of stirring hard. This keeps all the air in and gives you that light, mousse-like filling that holds up without any baking.

More Recipes

• Keto Almond Joy Cheesecake
• Keto Caramel Peanut Cheesecake Bars
• Keto Matcha Coconut Cheesecake
• Keto Samoa Cookie Bars
• Keto White Chocolate Macadamia Blondies

Frequently Asked Questions

Why does this recipe use allulose instead of another sweetener?

Allulose is popular in keto baking because it dissolves smoothly and does not leave the cooling, gritty aftertaste that some other sweeteners can have in a no bake filling.

It also browns and softens a lot like regular sugar, which is exactly why it works so well in both the crust and the creamy filling here.