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Keto Cheesecake

Keto Cheesecake


Base Part:

You can use this base - or you can make your own.

  • ½ cup almond meal
  • ½ cup coconut flour
  • ¼ cup shredded coconut
  • ½ cup butter
  • 2 tablespoons Powdered erythritol 
  • 1 tsp vanilla (powdered, grated or other non-sugary stuff)

Cheesecake Part:

  • 2 cups Cream Cheese (softened)
  • ¾ cups Sour Cream
  • 1/4 cup powdered erythritol 
  • 3 large eggs
  • 1 Tablespoons lemon juice or a teaspoon lemon zest
  • 1 tsp vanilla (powdered, grated or other non-sugary stuff)
  • Instructions:
  • Preheat oven to 170 degrees C. Grease and line a 9inch spring form pan.
  • To make the base, put base ingredients into a bowl and mix. Easy!!  The dough will be slightly crumbly, press into the pan and bake for 10 – 12 mins until barely golden.  Let cool at least 10 mins.
  • Meanwhile as this is cooking, beat the cream cheese, sour cream, powdered xylitol, vanilla, & Lemon until fluffy. Beat in the eggs one at a time.  Finally add the lemon and vanilla and beat well.  Pour the filling into the pan over the crust and smooth out. 
  • Place in Oven alongside a ramekin full of water Bake for about 45-55 mins until the centre is almost set but still jiggly.
  • Remove from the oven. If the edges are stuck run a knife around the edge (don’t remove yet though). Cool in the pan to room temp, then refrigerate overnight or at least 4 hours.

If desired - you can pop a blog of this yummy Keto friendly Jam on top.


You'll also love this recipe for the Cookie Dough Balls.

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