Birthday (Cheese) Cake!

I can’t quit you (coconut)

I can’t quit you (coconut)

birthday continued

As I mentioned in my last post, my boyfriend got a bit older. But in a Clooney way. It’s been good.

I made him a special cheesecake for his birthday, a riff on previous versions. I decided to use a beautiful pink grapefruit and all the coconut in my house. I am on a HUGE coconut kick and want it in everything (not pregnant, thanks for asking sis), so I had to include it. So I did because even though it’s his birthday, it was my cheesecake. I don’t share well. Anyways, I named it my Tropical Keto Cheesecake, because this bad boy has no sugar in it. What can I say, I’m goddamn magical.

I mean, this thing is such a beaut, and is so rich that the 12 portions are substantial. I riffed off of I Breath I’m Hungry’s lemon version, and added some more stuff to it! I’ve included my recipe below for your enjoyment. A great thing about this is that any citrus will work! I’ve made it with just grapefruit, with lemons, and as a chocolate orange cheesecake! The options are only limited to your local grocery store and personal tastes.

Cheesecakes are intimidating, however this one doesn’t require a water bath which eases the nerves a bit. It does take a long ass time, so make sure you start earlier in the day if you want to eat it the same day. I prefer to make it a day in advance so I’m not stressing over a damn cheesecake. plus it gives me time to make and cool the toppings.

I didn’t have enough candles, but it’s all good, there were enough and I think that’s all that matters. anyways, recipe below!

birthday cake 2

Tropical Keto (Cheese) Cake

Serves 12, takes a long fucking time. (like 2.5 hours ish, but don’t let that scare you. most of the time is staring at the oven)



6T melted butter

2 cups almond flour

1/3 cup lakanto golden monkfruit

1T pink grapefruit zest


1/2 cup shredded coconut

zest of remaining grapefruit

juice of 1/2 pink grapefruit

32oz neufchatel cheese (can use cream cheese) room temp

3/4 cup lakanto golden monkfruit

1t vanilla bean paste

4 room temp eggs


3/4 cup heavy whipping cream

1/4 cup powdered sweetener (I used swerve)

1/2 cup shredded coconut- toasted

2T juice pink grapefruit

2T lakanto golden monk fruit

1t vanilla bean paste


Mix all crust ingredients, press into a springform pan (9 or 10 inch), pressing from the center up the sides. and bake at 350 for 10 minutes.

While the crust is baking, combine all batter ingredients, mixing with a beater until smooth (coconut should be the only chunky bits). After the crust is baked, remove and let cool slightly and decrease heat to 325.

Dump batter into pan, bake for 1 hour 20 minutes. If it looks like it’s browning a bit quickly (light golden not golden graham brown), go ahead and cover loosely with foil for remaining time. Turn off oven, but leave the door open with the cake in the oven for 1 hour to cool slowly. Let it come to room temp, then chill in the fridge.

While chilling out maxin relaxin all cool, whip the heavy whipping cream with the powdered sugar, vanilla, and remaining grapefruit juice. Slick it all over the top of the chilled cake. Combine the swetener and toasted coconut, and sprinkle on top.

Bam! You got yourself a low carb cheesecake! Enjoy and don’t set shit on fire.