Prep time: 30 minutes
Serves: 12
This indulgent creamy cheesecake is one of our household favourites. Works well with any berries you have on hand.
Ingredients
Base
- 2 cups almond flour
- ¼ cup desiccated coconut
- ¼ cup natvia sweetener (or similar granulated sweetener)
- 1/3 cup butter, melted
- 1 large egg, lightly whisked
Filling
- 1 cup pure cream
- 450g cream cheese
- 1/3 cup natvia sweetener (or similar granulated sweetener)
- 2 tsp vanilla essence
- 1 cup blueberries, fresh (if frozen, allow to defrost first)
Method
Preheat oven to 180°C and grease sides and bottom of 20cm spring-form 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 blueberries.
- 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 blueberries or other berries on top.
You can have your cake and feel great too!
Linda is very proud to introduce the range of Simply Swap Foods premix products which are here to help you on your low sugar/low carb journey. All of the products are low carb, keto friendly, sugar free, use premium real food ingredients and plant based sweeteners, have no artificial colours or flavours, no genetically modified ingredients, are pet friendly (no xylitol), super easy to prepare at home and taste great. Plus they are all made with love right here on the Mornington Peninsula.
Check out the range online at www.simplyswapfoods.com.au and follow Linda on her Facebook and Instagram pages for regular updates, photos and recipes. Also, to help everyone on their sugar free journey, Linda has created a free recipe ebook containing 16 favourite sugar-free/low-carb recipes which is available for download on her website.
Voluptuous Vanilla Cupcakes
Containing premium ground vanilla beans, these are so easy to prepare and are perfect for anyone wanting to minimise their sugar intake at family celebrations. Delicious on their own or top with cream cheese icing (recipe on website) or fold through some berries for extra indulgence.
Cheeky Chocolate Cupcakes
Containing pure organic cacao full of antioxidants, these are a decadent dessert treat that look amazing on a dessert platter alongside fresh berries and whipped cream.
Perfect Porridge – Vanilla bean and Cinnamon
A delicious blend of flaxseed meal, chia seeds and sweet spices which can be enjoyed hot or cold any time of day. Add some whipped cream and berries for a very indulgent treat.
Perfect Porridge – Vanilla bean and Cacao
With lots of fibre from the flaxseed meal and chia seeds and antioxidants from the pure organic cacao, this blend is full of nutritious goodness and can be enjoyed hot or cold. Really yum topped with full-fat greek yoghurt and summer berries.
About Linda
After changing to a low-sugar real food diet over 3 years ago and experiencing huge health improvements, Linda wanted to create some Australian-made products to help others on a similar journey. The biggest challenge she had at the start of changing to a low sugar eating style was finding an easy replacement for her beloved sweet treats, especially at family celebrations. Drawing on her background as a cookbook author and food writer, Linda spent many months in the kitchen fine-tuning the recipes that are used in these mixes. Please check out Linda’s website for more details and know that she’ll be doing a super happy dance every time someone places an order.