This Keto Raspberry Cheesecake with Coconut Macaroon Crust is brought to you by Angela from Divalicious Recipes for our IBIH guest post this week! I love everything about this gorgeous keto cheesecake – that golden coconut crust and creamy luscious filling are calling my name! As soon as I can score some fresh raspberries here in Belize I’m all over this one!!! Thanks Angela!!!
What a delight it was to receive an invite from Mellissa to share a recipe with you all! As well as constantly drooling over her low carb recipes and tempting photos, I was delighted to see that she had joined us island girls when she moved to Belize as I too, live on an island.
I am currently living in Aruba but will be moving to the British Virgin Islands soon. We may have beautiful beaches and sunsets, but sourcing low carb ingredients can be a challenge and involve a long drive around the island. With a few choice words at the prices too!
I created DivaliciousRecipes.com back in 2011 when I lived in Dubai and had started to follow a healthier low carb lifestyle, to combat the life of excess we had been partaking in. My obsession with cauliflower and coconut flour might need professional help and therapy, but I thoroughly enjoy trying to recreate a healthier low carb recipe as an alternative to high carb and sugar laden junk food.
This Keto Raspberry Cheesecake with a Coconut Macaroon Crust is a great centre piece and is very easy to make too. There is nothing better than a keto cheesecake recipe that looks like you made an effort, but in reality, did not break you out in a sweat!
Desiccated coconut makes a perfect low carb crust for this keto cheesecake, as well as a great flavour combination along with the lemon and raspberries.
I’ve made this keto raspberry cheesecake with blueberries too, but strawberries would be just as delicious if you don’t have raspberries to hand.
Gently apply the coconut oil to the inside of a springform cake tin. Line the bottom with parchment paper. Preheat the oven to 180C/350F degrees. In a bowl, mix the desiccated coconut, butter, egg whites and sweetener together.
Spoon the mixture into the cake tin and with clean wet hands, press the coconut mixture around the sides and bottom until the whole tin is covered. Bake for 20 to 25 minutes until slightly golden and firm. Remove from the oven and allow to cool.
For the filling, beat the cream cheese until soft and then stir in the sweetener (I prefer erythritol but will use xylitol if it’s in the shops), lemon zest and juice. In another bowl whip the cream into stiff peaks, then fold into the cream cheese mixture.
Add the raspberries and gently stir, being careful not to break them up too much. Spoon the filling into the coconut case and place in the fridge to chill for at least 4 hours or overnight. Remove from the springform tin carefully and decorate your keto cheesecake with raspberries – slice, eat and enjoy!
Keto Raspberry Cheesecake with Coconut Crust
- Yield: 12 servings 1x
Description
This keto raspberry cheesecake is not only luscious and creamy, it’s super easy to make! The filling is no bake and loaded with raspberries and bright lemon flavor! Low carb, Atkins, Gluten Free.
Ingredients
Crust
- 3 cups (180g) desiccated coconut unsweetened
- ¼ cup (54g) erythritol (or other granular sweetener)
- 2 egg whites
- ¼ cup (57g) melted butter, unsalted
- 1 teaspoon (5g) coconut oil
Filling
- 3 x 8oz (670g) cream cheese
- 1/2 cup (108g) erythritol (or other granular sweetener)
- 1 cup (120g) whipping/heavy cream
- 6oz (165g) raspberries
- zest of 1 lemon
- 3 tablespoons lemon juice
Topping (optional)
- 6oz Raspberries
Instructions
Coconut Crust
- Gently apply the coconut oil to the inside of a springform cake tin. Line the bottom with parchment paper.
- Preheat the oven to 180C/350F degrees.
- In a bowl, mix the desiccated coconut, butter, egg whites and sweetener together.
- Spoon the mixture into the cake tin and with clean wet hands, press the coconut mixture around the sides and bottom until the whole tin is covered.
- Bake for 20 to 25 minutes until slightly golden and firm.
- Remove from the oven and allow to cool.
Filling
- In a bowl beat the cream cheese until soft.
- Add the sweetener, lemon zest and juice
- In another bowl whip the cream into stiff peaks, then fold into the cream cheese mixture.
- Add the raspberries and gently stir, being careful not to break them up too much.
- Spoon the filling into the coconut case and place in the fridge to chill for at least 4 hours or overnight.
- Decorate with raspberries, slice, eat and enjoy!
- Category: Low Carb Dessert
Nutrition
- Serving Size: 1/12 cake
- Calories: 318
- Fat: 31g
- Carbohydrates: 4g net
- Fiber: 4g
- Protein: 5g
Thanks again Angela! From one island girl to another, you really outdid yourself with this one! This no bake keto cheesecake is definitely getting made at our house ASAP!
More about Angela…
Angela is a low carb & gluten free food blogger, lover of animals, wine and the beach. She is a seasoned expat and is currently living in Aruba with the husband, 3 cats and 3 dogs. She is obsessed with cauliflower and coconut flour, and probably needs a support group for this. Divalicious Recipes is because she can be a little bit of a diva and her cooking is delicious!
Hang out with Angela and her Peeps on Social Media!
Other Divalicious Recipes you should check out…
Peanut Butter Brownie Cheesecake
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Dawnie Lyon says
Your recipies look great, however you break them down with “Net carbs” instead of “Total carbs”. It would be nice if you included the “Total carbs” count as well as some of us on Keto have to be overly careful on our carb intake.
Angel says
The “net carbs” are the amount of carbs that count on keto. The carbs from fiber aren’t absorbed, therefore are subtracted from the “total carbs” to get “net carbs” :)
Deb Marlow says
The measurement for the amount erythritol in the filling, is an error. It calls for 2 cups or 108g. 108g is 1/2 cup. I didn’t catch this until I had put 2 of cups of erythritol in my filling. It was way too sweet. I will make it again and only use a 1/2 cup of erythritol instead of 2 cups.
Mellissa Sevigny says
Thank you for catching this Deb!
Anelya says
I made this cheesecake yesterday. It was my first time ever baking keto desserts and for the dinner party I hosted – this cake was a hit! It was gone by the end of the evening. Everyone (except me) had 2 servings.
I must admit reading the post I got intimidated a bit – because the post itself is so long, but it took me probably 30 min all together to get the cheesecake from start to finish. Coconut crust was amazing. For the sweetener, I used Tagatose (That’s what I was able to find in a day notice in Amsterdam – “Albert Hijn”) and used half of the qty instructed by the recipe.
Cody says
Making this currently and the filling is very gritty. Does the sugar breakdown as it sets or does it stay gritty?
Mellissa Sevigny says
It depends on what kind of sweetener you used I suppose.
Ellen K Stehouwer says
I made this cheesecake for Labor Day. It is amazing and forgiving! I didn’t read the directions carefully enough and just happily dumped all the filling ingredients in together. After reading the directions and seeing I was supposed to whip the cream I opted to whip the filling for about 10 minutes before introducing it to the coconut crust. The setup wasjust slightly softer than what I suppose it would hae been, but nice and fluffy. Also, I used wild blackberries instead of the raspberries – turned out a gorgeous pink (because I happily mixed everything together). Covered the top with whipped cream and bordered with fresh blackberries.
Toni says
do you beat the egg whites before you mix them in with the coconut?
Amanda says
I used pyure as the sweetner I noticed when I was somebody mixing it that it wasn’t gritty, do you think it will dissolve in the longer it sits?
Amanda says
THat was supposed to say when I was done mixing it not somebody
Kim Pitts says
Just made this and I used an 8 inch springform pan…little to much filling…I would say a 10 inch would work well.
Amber says
Thank you! I was wondering and trying to gauge from photos…
Chelsea says
What size springform pan?
Mellissa Sevigny says
Not sure, but based on the photos I’m guessing she used an 8 inch.
Nellie says
Hello! This sounds amazing! Do you think making 12 small cheesecakes in a muffin tin would work?