This is the most delicious low-carb cheesecake you will find… please read on!
I have never been a huge cheesecake fan. Well, not until I created this recipe. I have always found them far too sweet and cloying. When I was about 10 I made a cheesecake for a dinner party my parents went to. I followed the recipe to the dot and was very proud of it. But the problem was that it used gelatine and for whatever reason, it hadn’t set in the cheesecake properly, so every mouthful I could taste these tiny balls of gelatine which was, as you can imagine, pretty disgusting.
Puddings and type one diabetes are usually a match made in…..hell. Especially if you are out and about as it’s all a guessing game as to just how much sugar might be in the dessert and then trying to calculate the amount of insulin you would need. It’s not even just about the amount of insulin, but also, how much fat is in the dessert, what time of the month it is, whether you are stressed or ill, what the weather is like etc. All factors a type one needs to consider alongside whatever they are eating. With desserts 9 times out of 10 I am wrong and 9 times out of 10 I usually require more insulin because of a high blood sugar, or some glucose because of a low blood sugar. So, for me, it’s generally safer to pass on the dessert unless it is something like cheese and berries or unless I have made it myself. Perhaps that sounds boring. But it shouldn’t do. Because having had years and years on a high carb / plenty of dessert induced high blood sugar rollercoaster(s), I can now fully appreciate what works and I can still enjoy the deliciousness of desserts, but without the worry of a high sugar. Win, win, I would say.
At the end of May I hosted my first talk to 31 people here in Cheltenham. I was lucky enough to have Dr Ian Lake talk, a fellow T1 diabetic and a founding member of PHC, alongside me and we were also joined by John and Lynne Collier, who shared John’s journey from T2 diabetic of 23 yrs to finding low-carb and putting it in to remission. It was a brilliant brilliant morning and a really great mix of people, some with T2, some with T1 and others there due to a strong interest in the low-carb lifestyle. I made up a couple of blueberry yoghurt cakes, a loaf of bread, some jam and this exact cheesecake to take along and they went down a storm. I managed to get 30 slices out of my low-carb cheesecake for everyone to try, granted they were smaller but goes to show how far this will go if required.
This low-carb cheesecake is very easy to make, just follow the instructions and you can’t really go wrong. It’s important that you use full fat cream cheese, full fat tinned coconut milk (you could use double cream instead), and LARGE eggs. It doesn’t taste of coconut in the slightest, it has all the cheesiness it needs and enough sweetness. Be very mindful when using sweetener. Always best to err on the side of caution and use less than more. I have used stevia in this particular pud, but you could use any sweetener you wish. 10g is plenty for us. You never want to taste the sweetener in a recipe, trust me.
I used an 18cm, deep round cake pan with a removable bottom / spring bottom. I greased it to start to ensure the mix didn’t stick. If you use a bigger one then just be mindful you might just keep an eye on the cooking time as it will be thinner. Just make sure you grease it beforehand.
Carb count: Approximately 4.5g per slice (raspberries included in carb content) based on 14 slices.
- 150g almonds, ground
- 50g butter
- 10g stevia
- pinch sea salt
- 400ml tin coconut milk
- 400g cream cheese
- 15g stevia or other sweetener
- 1 tsp vanilla essence (or use ½ tsp vanilla bean)
- 2 large eggs
- 120g raspberries (optional)
- Preheat oven to 180C
- In to a blender place butter, ground almonds, stevia and sea salt. Pulse until a sticky consistency, similar to bread crumbs.
- Press in to the bottom of a cake pan and using a fork, score 4-5 times (to let any air out when baking)
- Bake for 10 minutes until slightly golden. Put to the side to cool.
- Whilst the base is baking, place the coconut milk, cream cheese, stevia, vanilla, eggs in to the blender and blend until fully combined and creamy.
- Pour mixture on top of base and drop in the raspberries, carefully.
- Pop in the oven and bake at 180C for 45 minutes. Turn oven off and leave in there for a further 30 minutes. Check that the top isn’t browning too much, if it is, place some foil over the top loosely.
- Remove from the oven. It should have a gentle wobble, but be well set.
- Place in the fridge and allow to cool (approx. 1.5 hrs-2 hrs).
- Slice and enjoy!
- Keeps for up to 5 days in the fridge.
Dish: I used a 18cm, deep round cake pan with a removable bottom / spring bottom.
I greased it to start to ensure the mix didn’t stick. If you use a bigger one then just be mindful you might just keep an eye on the cooking time as it will be thinner.
It is very important that you use 2 LARGE eggs. Medium will not work.
FOR 100 LOW-CARB RECIPES, SIMPLE INGREDIENTS, EASY TO FOLLOW METHODS, MEAL PLANS AND LOTS OF INFO AS TO THE BENEFIT OF A LOW-CARB LIFESTYLE (ESPECIALLY FOR THOSE WITH DIABETES), THEN YOU CAN ORDER A COPY OF OUR BOOK HERE.
ALL PICTURES ARE MY OWN AND ARE NOT TO BE COPIED AND REPLICATED WITHOUT MY SOLE PERMISSION.