Low Carb Cheesecake

Cheesecake.  My speciality, or at least it used to be.  Every dinner I went to I’d take a cheesecake and it’d always go down a treat.  That was, of course, before I ditched gluten, sugar and everything else that goes with it for a much healthier lifestyle.  Since then I’ve been experimenting with all kinds ways to reproduce my signature dishes, substituting the not so healthy ingredients for healthier alternatives and this has to be the best result so far!

I actually took it to a dinner recently, and without anyone knowing what was in it the feedback I got was amazing!  It goes without saying the shop bought cake that was also on the table was not touched by any of the guests 😁

Then there was the social media response which was incredible and that was just going off a picture!  So, due to popular demand, here is the recipe for my low carb, gluten free, sugar free, keto and paleo friendly.. Cheesecake.  Enjoy!

Low Carb Cheesecake
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Base
  • 1 large handful Shredded coconut
  • 1 tbsp Chia seeds
  • 3/4 tbsp Cacao
  • 1 tbsp Milled flax seed
  • 1 heaped tbsp Coconut cream/milk
  • 2 tbsp Coconut oil
  • 1/4 cup Ground almonds
Cake
  • 300g Cream Cheese
  • 150g Greek Yogurt
  • 2 large eggs
  • 1/2 tsp Stevia
Instructions
  1. Preheat your oven to 160C/320F.
  2. Put the shredded coconut in a blender and gently blend until it's broken into much smaller pieces.
  3. Combine all the remaining base ingredients in a bowl along with the blended coconut, mix well
  4. Line a cake pan with greaseproof paper.
  5. Pour the base contents into the cake tin and smooth over with the bottom of a spoon until the whole bottom of the tin is evenly covered.
  6. Put the cake tin in the oven for 7-ish minutes or until the base is starting to get lightly browned.
  7. In the meantime combine the greek yogurt and cream cheese in a bowl, mix well.
  8. Add the eggs and stevia, whisk until well combined.
  9. Once the base is ready, pour in the cake mixture into the tin.
  10. Put the cake tin back into the oven for a further 25 mins. (I'd suggest, after 15 minutes, regularly checking the cake by piercing it with a knife, if the knife comes out with little cake mixture on it it's done - you don't want it to get overcooked)
  11. Once it's done, take it out and let it rest for 10 mins. After that transfer it to a plate and put it in the fridge. (I'd suggest leaving it in the fridge for at least an hour so it has time to firm up)
  12. And you're done. Enjoy!

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