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.

By Joanne  , , , Print

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  • Prep 5 MINS
  • Cook 10 MINS
  • Yields 12


 2 cups of almond flour (200g)

 1/2 cup desiccated coconut (50g)

 80g butter, melted

 1/4 cup erythritol (50g)

 1 teaspoon vanilla essence


1Preheat the oven to 170 degrees. Line a 23 cm springform pan with baking paper (or a slice tray approx 20 - 30cm.)

2Mix together the almond flour, coconut, melted butter, erythritol, and vanilla in a medium bowl, until well combined. The dough will be slightly crumbly.

3Press the mixture into the bottom of the prepared pan.

4Bake 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


Serving size30g
Energy180 Cal (753 Kj)
Fat, total17.6g
- Saturated fat6.5g
Carbohydrate, total1.1g
- Sugar1.1g

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