Low-Carb Coconut Cheesecake

We’re back doing Atkins again (and doing very well, I might add) but the baking urge is heavy this time of year. So here’s some tasty low-carb coconut cheesecake, made in muffin tins for easy portion control!


16 oz. cream cheese (2 boxes)
1 tsp. vanilla extract
2 eggs
½ cup coconut milk
¾ cup unsweetened shredded coconut
12 packets Splenda

½ cup almond flour
¾ cup ground nuts (pecans & macadamias)
3 Tbsp. melted butter
3 packets Splenda

Preheat oven to 350°F


The shredded coconut I bought is really dry, unlike the gooey sweetened kind. So put the coconut milk and shredded coconut in a bowl together first, so the coconut can hydrate.

Mix the almond flour, ground nuts, melted butter, and 3 packets of Splenda.

muffin pan

Press the nut mix down into 12 muffin cups. Put the whole tray into the fridge to let the butter firm up.


Mix together the coconut, coconut milk, eggs, vanilla, cream cheese, and 12 packets of Splenda. Mix well, and don’t worry about overmixing. No gluten to worry about!

Divide the cheese/coconut mix between the 12 muffin cups. They’ll fill up pretty much to the tops.

Bake at 350°F for 25-30 minutes, until they’ve puffed way up and are getting golden brown on top.


Let the cups cool on the countertop for an hour (they will settle down in size), then put in the fridge for another hour. I put them on paper towels (the bottoms will be buttery) in chilled pie pans, to get them cooler faster.


Serves 12

For each cheesecake:

Calories 265
Fat 25 g
Carbs 4.5 g
Dietary Fiber 1 g
Protein 5.5 g


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  1. Still haven’t bought almond flour or many of the ingredients you use that would be non-standard in a non-Atkins, non-gluten-free household, but we’ve perfected our coconut rice, and since my hubster and I both love coconut AND haven’t met a cheesecake we didn’t like, we WILL be trying this one (and probably making it our go-to dessert, I suspect)!


    missy Reply:

    These cheesecakes are awesome. And you can do any crust — grind up any nuts you like in a food processor, or even do crushed graham crackers if that’s what floats your boat.


    Steve Johnson Reply:

    BI Fan, OH DUH! Almond flour is gluten free, vegan, low carb, low glycemic, high protein, and although the cream cheese and eggs IS NON-VEGAN things, the only unhealthy thing is the splenda.

    The reason Splenda is used by Atkins foundation is they get huge funding from the makers of Splenda. They are simply their SPONSOR, not that it is healthy.

    Ads far as the Almond flour, it is low glycemic and thus OK for diabetics. UNLIKE unhealthy RICE products that is high carb, HIGHER GI than table sugar and unsuitable for diabetics.IF YOU WANT TO STAY FREE FROM BECOMING DIABETIC … EAT LIKE ONE AL THE TIME!!! That is why diabetes is not very common in low carb eaters.


  2. Hi Missy,

    I just stumbled across your site (from LCFs), and am thoroughly enjoying your LC recipes. I am always looking for new LC ideas, and all your pics really help! These look fantastic, and I am definitely going to try that chocolate bark with coconut oil. (Maybe with stevia?)

    Thanks so much for posting all this….



  3. LOVE your low carb recipes, but it is unfortunate you destroy the healthiness with a poison like splenda 🙁

    Splenda cannot be used as sweetener for bread as it KILLS yeast. It cannot be used as a sweetener for yogurt as it kills the bacteria that produces it. It has the similarities on DDT as it can kill insect and small pets. It also has the same damaging effects in the body as an antibiotic, One tablespoon is equal to one dose of anti-biotic. It takes 15 doses of probiotic to make up the damage of one tablespoon of splenda.

    Splenda is condemned by Dr. Oz, licensed MD and the 25 advisers to his show as well as condemned by Dr. Mercola (who is a nutritional expert appearing on The Doctors Show, Dr. Oz and voted the number one health influence by Huffington Post. ALSO, Almost ALL nutritionist have gotten away from that and now recommend stevia. It is a low carb zero calorie.


    missy Reply:

    Holy cow, Steve! There’s no guessing as to how you feel abut things. I would mention that this post is five years old; practically ancient history in terms of modern nutritional knowledge. Five years ago, most of the arguments against Splenda hadn’t been made yet.


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