I don’t know about you, but I absolutely LOVE coconut! 🥥 Plus, in my book, toasting it makes it even better.

These toasted coconut cheesecake bars are absolutely addictive. With their smooth cream cheese filling, a nice crunch to the crust and all that toasted coconut flavour, this recipe is sure to please!

Ingredients

Crust
1 cup almond flour
1/4 cup unsweetened shredded coconut
1/4 cup coconut flour
1/4 cup monkfruit sweetener
1/4 cup butter, melted
Pinch of kosher salt

Filling
16 oz cream cheese, room temperature
1 cup coconut milk
3/4 cup monkfruit sweetener
3 large eggs, room temperature
To garnish: 1/4 cup unsweetened shredded coconut

Yields: 12 servings
Per serving*:
Calories: 286
Net carbs: 4
Protein (grams): 7
Fat (grams): 26

Prep time: 20 min
Cook time: 1 hour 30 min
Total time: 5 hours 20 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

While the oven is preheating, toast your shredded coconut. You can also buy shredded coconut that is already toasted, just make sure it is unsweetened.

In a small pan, toast 1/2 cup of unsweetened shredded coconut over medium heat. Keep a close eye on the coconut, stirring often so it does not burn. Once slightly golden, about 3-5 min, remove from heat and set aside.

For the crust, add 1/4 cup of the toasted coconut to a medium bowl and crush it lightly by hand to get a finer texture.

Add the remaining ingredients for the crust and mix well, then press into the bottom of a greased rectangular cake pan.

Bake for 10 min, until slightly golden.

Remove the crust from the oven and reduce the oven temperature to 300F.

Allow the crust to cool 10 min. While it cools, prepare the cheesecake filling.

In a large bowl, using a handmixer, combine the cream cheese, coconut milk, monkfruit and eggs. Whisk them until the mixture is light and fluffy, about 5-8 min.

Pour the cheesecake batter over the crust, then bake for 60-75 min.

Remove the cheesecake from the oven and sprinkle with the remaining 1/4 cup of toasted coconut.

Allow the cheesecake to cool 15-30 min.

Cover and refrigerate for at least 3 hours or overnight to allow it to set.

Pull out of the fridge and, using a sharp knife, slice into 12 bars.

Store the cheesecake bars in the fridge or freeze them to enjoy at a later date.