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–+ servings

Keto No Bake Coconut Caramel Macadamia Cheesecake

This creamy coconut caramel cheesecake delivers rich, dreamy flavor in every bite. It is low carb and keto friendly, making it a treat worth trying.
Keto No Bake Coconut Caramel Macadamia Cheesecake
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 452 kcal
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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

Equipment

  • springform pan
  • electric mixer

Instructions
 

  • 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.
  • Press the crust into a 9-inch springform pan or pie dish. Chill for 20 minutes so it firms up.
  • Beat the cream cheese and powdered allulose until smooth, then mix in the coconut cream, vanilla extract, and coconut extract.
  • 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.
  • Spoon the filling over the crust and smooth the top. Chill for 4 hours, or until set.
  • Drizzle the keto caramel sauce over the cheesecake, then scatter the toasted macadamia nuts and coconut flakes on top.
  • Refrigerate for 30 minutes more before slicing so the topping settles into the cheesecake.

Nutrition

Serving: 1servingCalories: 452kcalCarbohydrates: 7gProtein: 7gFat: 44g
Keyword coconut caramel, keto cheesecake, low carb, no bake dessert
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