Baked Cheesecake
Recipe type: low carb, paleo, diabetes friendly, pudding, dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 slices
A delicious low carb cheesecake which won't take your blood sugar on a rollercoaster. Cheesy, creamy and a divine pastry base.
  • Base:
  • 150g almonds, ground
  • 50g butter
  • 10g stevia
  • pinch sea salt
  • Filling:
  • 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)
  1. Preheat oven to 180C
  2. In to a blender place butter, ground almonds, stevia and sea salt. Pulse until a sticky consistency, similar to bread crumbs.
  3. Press in to the bottom of a cake pan and using a fork, score 4-5 times (to let any air out when baking)
  4. Bake for 10 minutes until slightly golden. Put to the side to cool.
  5. 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.
  6. Pour mixture on top of base and drop in the raspberries, carefully.
  7. 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.
  8. Remove from the oven. It should have a gentle wobble, but be well set.
  9. Place in the fridge and allow to cool (approx. 1.5 hrs-2 hrs).
  10. Slice and enjoy!
  11. Keeps for up to 5 days in the fridge.
Carb count: Approximately 4.5g per slice, based on 14 slices (raspberries included in carb content)

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.