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.
2 cups of almond flour (200g)
1/4 cup erythritol (50g)
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.
Bake for 10-12 minutes, until barely golden, Let cool at least 10 minutes before topping with your cheesecake or slice filling.
The base should be stored in the fridge (for up to 5 days) or can be frozen for up to 3 months.
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
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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