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Low Carb Cheesecake Recipe

Cheesecake is one of my favourite desserts so this weekend I wanted to make a low carb, gluten free version. The result? A seriously good cheesecake! With a crispy base using the Protein Pancake mix and a cream cheese filling, it's the perfect guilt free treat / or breakfast if you love something sweet in the morning like myself!

--Cheesecake Base 1 Whole Egg 100g Butter 30mL Chilled Water 100g Protein Pancake Mix 100g Almond Meal --Cheesecake Filling 220g cream cheese 2 tbsp whipping cream 1/2 tsp vanilla extract 10g Stevia (feel free to adjust this amount depending on how sweet you like it – more or less, it’s up to you!) 2 tbsp lemon zest

-- Cheesecake Base Preheat oven to 180ºC. Process the Protein Pancake Mix, butter and a pinch of salt in a food processor, or until the mixture starts to come together and looks like breadcrumbs. Whisk the egg, and the chilled water in a bowl until well combined. Pour this mixture into the food processor while it’s running. Process the mixture until it begins to form into large clumps. Stop the machine and remove the mixture. Remove the pastry from the food processor onto a work bench and knead gently to bring it all together. In a lightly greased cake tin, press the mixture into the muffin cups so the pastry is equally spread along the bottom and around the sides. Cook in the oven for approximately 15 minutes, or until they brown. -- Cheesecake filling Beat the cream cheese and Stevia in a medium bowl until smooth. Beat in cream, vanilla extract and lemon zest until combined. Set aside. Once the cheesecake base has cooled, top with the cheesecake filling and refridgerate until ready to eat. Also makes 12 mini cheesecakes!