Prep Time: 30 minutes
This indulgently creamy low-carb cheesecake is great to make ahead for dinner parties. Use any berry that you have on hand – raspberries or blueberries work really well.
- 2 cups almond flour
- ¼ cup desiccated coconut
- ¼ cup natvia sweetener (or similar granulated sweetener)
- ⅓ cup butter, melted
- 1 large egg, lightly whisked
- 1 cup pure cream
- 450g cream cheese
- ⅓ cup natvia sweetener (or similar granulated sweetener)
- 2 tsp vanilla essence
- 1 cup berries, fresh (if frozen, allow to defrost first)
Preheat oven to 180°C and grease sides and bottom of 20cm springform cheesecake pan with butter or cooking spray. Line bottom of pan with non-stick baking paper.
- Place almond flour, coconut and natvia in a medium size bowl then add melted butter and egg. Mix to combine well.
- Using the back of a metal spoon, press mixture evenly into bottom and sides of pan.
- Bake for 15-20 minutes or until golden brown and firm.
- Remove from oven and cool (can place in fridge if wanting to cool fast)
- Place cream in a small bowl and use hand beater to beat until firm peaks form.
- Place cream cheese, natvia and vanilla in another medium bowl and beat using hand beater until smooth and silky.
- Fold whipped cream into cream cheese mixture then gently stir through berries.
- Spoon filling into the cooled base then place in fridge to chill for at least 4-6 hours or overnight if possible.
- Serve decorated with lots of fresh berries on top.
After experiencing health problems three years ago, Linda changed to a low-sugar real food diet and was amazed at the results. Over a six month period, she easily lost 15kg of stubborn weight that she’d struggled with for decades, her energy levels improved to an all-time high and her mental clarity returned in abundance. Her husband joined her on this mission and also lost 20kg easily in 6 months and felt fantastic. One of the keys to their success was not feeling deprived of their favourite foods, especially cupcakes and porridge.
Linda launched her business “Simply Swap Foods” in November 2020 to help others on their journey to a healthier way of life. She loves sharing her recipes, story and knowledge about the benefits of reducing sugar and just eating real food. All Linda has done – with time and research – is ‘simply swapped’ some foods in her diet and she hopes to show others just how easy it can be and how fantastic you can feel. You really can indulge yourself and feel great too!
Check out the full product range at www.simplyswapfoods.com.au and follow Linda on her Facebook and Instagram pages for regular recipes and information. And don’t forget to download your free recipe eBook containing 16 favourite sugar-free/low-carb recipes.