Keto Pineapple Cheesecake Coconut Bars

Introduction

If you’ve ever dreamed of tropical flavors while staying strict on keto, these Keto Pineapple Cheesecake Coconut Bars are your vacation in a bite. They’re sweet, creamy, a little tangy, and laced with that irresistible coconut crunch—without the carb crash.

Now you’re probably thinking, “Pineapple? On keto?” Don’t worry—we’re using a clever combo of pineapple extract and just enough real fruit to give you the flavor without going over your carb limit. These bars are the perfect blend of cheesecake richness, tropical sweetness, and low-carb bliss.

Great for summer gatherings, meal prep, or just a Tuesday treat, these bars deliver the island vibes while keeping you in ketosis.

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Why You’ll Love This Recipe

These pineapple cheesecake coconut bars check all the keto boxes:

• ✅ Low in carbs, high in flavor
• ✅ No refined sugar
• ✅ Gluten-free and grain-free
• ✅ Tastes like tropical cheesecake squares
• ✅ Perfect make-ahead dessert

The base is buttery and coconutty, the filling is rich and tangy, and the hint of pineapple is enough to trick your brain into thinking you’re sipping a beachside mocktail. This dessert is creamy, lightly sweet, and has just the right amount of texture.

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My Personal Experience

I made these bars on a whim one evening when I was craving something fruity but didn’t want to derail my macros. I had some pineapple extract tucked away in the pantry (from an old baking phase), and decided to test it with cream cheese and coconut. The result? Magic.

Even my non-keto family members went back for seconds. That’s always the true test for any keto dessert in my house—if the carb-lovers can’t tell it’s keto, I know I’ve nailed it.

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Required Equipment

🥣 Mixing Bowls

You’ll need at least two—one for the crust, one for the filling. I prefer glass so I can see everything mixing smoothly.

🧁 Hand Mixer

Essential for getting that cream cheese perfectly smooth and fluffy. If you’ve ever bitten into a cheesecake with lumps, you know why this matters.

🥄 Measuring Cups & Spoons

Precise measurements = guaranteed macros and perfect texture.

🍰 Baking Dish (8×8-inch)

This gives you the perfect thickness for the bars. I like lining it with parchment paper so the bars lift out easily.

🔪 Silicone Spatula

Helps spread the crust and filling evenly. Also great for getting every last bit of that creamy mixture into the pan.

🕒 Oven

Yes, this one needs a little bake time—but it’s worth it!

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Ingredients & Substitutions

• 1 cup shredded unsweetened coconut
  Adds texture and tropical flavor. Substitute: Finely chopped macadamia nuts if you want something nuttier.
• 3/4 cup almond flour
  Forms the base of the crust—low-carb and lightly nutty. Substitute: Coconut flour (use only 1/3 cup, it’s more absorbent).
• 1/4 cup butter, melted
  Binds the crust and adds rich flavor. Substitute: Coconut oil if you want a fully dairy-free version.
• 2 tbsp powdered erythritol
  Lightly sweetens the crust without carbs. Substitute: Allulose or monk fruit sweetener.
• 8 oz (225g) cream cheese, softened
  The star of the filling. Full-fat works best on keto. Substitute: Dairy-free cream cheese if needed.
• 1/2 cup heavy cream
  Makes the filling ultra creamy and luxurious. Substitute: Coconut cream for a dairy-free version.
• 1/4 cup powdered erythritol
  Sweetens the filling to cheesecake perfection.
• 1/2 tsp vanilla extract
  Adds a subtle depth of flavor.
• 1/2 tsp pineapple extract
  Brings the tropical flavor without the sugar. Optional: A few tiny chunks (1–2 tbsp) of real pineapple if your macros allow.

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How to Make Keto Pineapple Cheesecake Coconut Bars

1. Preheat the Oven
   Set it to 325°F (165°C). Line an 8×8-inch pan with parchment paper.
2. Make the Crust
   In a mixing bowl, combine almond flour, shredded coconut, melted butter, and powdered erythritol. Mix until it resembles wet sand.
3. Press and Bake
   Press the crust mixture evenly into the bottom of the pan. Bake for 10–12 minutes or until edges are golden. Let it cool slightly.
4. Prepare the Filling
   In another bowl, beat the softened cream cheese with powdered erythritol until smooth. Add the heavy cream, vanilla extract, and pineapple extract. Mix until fluffy and well combined.
5. Assemble and Bake
   Pour the filling over the cooled crust. Spread evenly with a spatula. Bake again for 18–20 minutes—just until the center is set but still slightly jiggly.
6. Cool and Chill
   Let the bars cool to room temp, then refrigerate for at least 3 hours (or overnight) before slicing.
7. Slice and Serve
   Cut into 9 or 12 squares. Top with extra shredded coconut if you like!

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Tips for This Recipe

• Don’t skip the chilling time: These bars need to fully set for the best texture.
• Line your baking pan: Makes removing and cutting the bars a breeze.
• Use room-temperature cream cheese: It blends so much smoother, no lumps!
• Taste your filling: Adjust sweetness or pineapple flavor to your preference before baking.

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Optional Additions

• Tiny pineapple chunks (1–2 tbsp): Adds texture and real flavor—if your macros allow.
• Chopped macadamia or pecans: For a little crunch on top.
• Lime zest: Gives it a zesty, tropical twist.

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Serving Ideas

• Serve chilled on a warm day with iced tea or keto lemonade.
• Drizzle with sugar-free white chocolate for a decadent touch.
• Cut into mini squares and serve as part of a keto dessert platter.
• Pair with coffee for an afternoon treat.

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Storage Recommendations

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Yes! Freeze in a single layer, then store in a zip bag. Thaw overnight in the fridge.
• Reheat? Nope—these are best enjoyed cold or at room temperature.

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Frequently Asked Questions

Can I use canned pineapple?
Not recommended for strict keto—it’s high in sugar. Stick to extract or tiny real chunks if your carbs allow.

Can I make this dairy-free?
Yes! Use coconut cream and a dairy-free cream cheese alternative. It’ll be more tropical too.

Can I skip the crust?
You can, but the crust balances the texture. Without it, the bars will be more like firm cheesecake squares.

What sweetener works best?
Powdered erythritol or allulose works great. Granulated can make the texture gritty.

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Nutritional Breakdown (Per Serving)

Based on 9 servings:

• Calories: 215
• Total Carbs: 5g
• Net Carbs: 3g
• Fat: 21g
• Protein: 4g
• Fiber: 2g

Always re-calculate based on your specific ingredients if strict tracking is required.

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀