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.
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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
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