Keto Cheesecake Base

Name: Keto Cheesecake Base
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12
Ingredients: 2 cups of almond flour (200g); 1/2 cup desiccated coconut (50g); 80g butter, melted; 1/4 cup erythritol (50g); 1 teaspoon vanilla essence

This Keto Cheesecake Base recipe is the perfect base to your next cheesecake or tart. Even if you aren't keto, you'll love it! Perfect for all your favourite cheesecake recipes.

Keto Cheesecake Base

The PBCo. Team

Rated 3.7 stars by 39 users

Servings

Prep Time

5 minutes

Cook Time

10 minutes

Calories

180

Ingredients

2 cups of almond flour (200g)
1/2 cup desiccated coconut (50g)
80g butter, melted
1/4 cup erythritol (50g)
1 teaspoon vanilla essence

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Directions

Preheat the oven to 170 degrees. Line a 23 cm springform pan with baking paper (or a slice tray approx 20 - 30cm.)
Mix together the almond flour, coconut, melted butter, erythritol, and vanilla in a medium bowl, until well combined. The dough will be slightly crumbly.
Press the mixture into the bottom of the prepared pan.
Bake for 10-12 minutes, until barely golden, Let cool at least 10 minutes before topping with your cheesecake or slice filling.

Storage

The base should be stored in the fridge (for up to 5 days) or can be frozen for up to 3 months.

Recipe Note

This base is more of a biscuit base. If you are looking for a more cakey/ biscuit base, you may enjoy our Vanilla slice base

Nutrition

Serving Size 30g
Calories 180, Protein 3.7 grams, Fat 17.6 grams, Saturated Fat 6.5 grams, Carbs 1.1 grams, Sugar 1.1 grams, Sodium 2 milligrams

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