Keto Cheesecake Base
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 3.8 stars by 37 users
Category
Keto Dessert
Servings
12
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
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
Read more
Apple and Cinnamon Protein Muffins
Anna came up with these beautiful Apple, Almond and Cinnamon Muffins last week. This recipe reminds me of a winter dessert. They are best served warm, so give them 30 secs or so in the microwave an...
Read moreLow Carb Carrot Cake loaf is PACKED-FULL of healthy ingredients to keep you satisfied all morning! Team with your favourite cuppa!
Read more