My Keto Raspberry Cheesecake

My Keto Raspberry Cheesecake

Dairy-free, Gluten-free, Sugar-free.

The Ultimate Healthy Cheesecake

My Keto Raspberry Cheesecake is as good for you as it is delicious! 100% Gluten-free, Dairy-free and Sugar-free.

The light and bright creamy filling sits on a crunchy golden coconut base. You cannot go wrong with this delicious combination of flavours.

You can make it into a slab for easy slicing and serving, or use a cake tin like I did here for a big impression.

Serves 14


This is just one of many healthy treat recipes form my 10 week program, which gives you the option to choose either Paleo or Low Carb Keto meal plans so that you can easily control your sugars and carbs whilst also having the flexibility to swap at any point. The best part is that just by following the meal plan you will easily notice the incredible effects of a balanced approach to your food! To start your health journey, join Luke Hines 10 today.


  • INGREDIENTS

    THE BASE
    1 cup almond meal 
    1 cup desiccated coconut 
    1/2 cup Incredible Coconut Oil 
    1/2 teaspoon vanilla bean seeds, powder or extract
    1/4 cup Lakanto Maple Syrup 
     
    THE FILLING
    2 cups raw cashew nuts soaked
    1 cup macadamia nuts soaked
    1/2 cup coconut cream tinned
    1/2 cup Incredible Coconut Oil 
    1/4 cup Lakanto Maple Syrup  
    2 cups raspberries (fresh of frozen defrosted)

  • METHOD

    NOTE: For best results, soak your nuts in filtered water for 1-4 hours.

    For the coconut base place the almond meal, desiccated coconut, coconut oil, vanilla bean and half of the Lakanto Maple Syrup in a food processor and pulse until well combined.

    Using your fingers, press the coconut base mixture into the base of a brownie pan, square or circle cake tin, lined with baking paper. Place in the fridge or freezer to firm up and set.

    Meanwhile, in a food processor, combine the raspberry layer ingredients with the remaining Lakanto Maple Syrup and blitz until smooth, creamy and well combined.

    Pour your raspberry layer on top of your pre-set coconut base, and return to the fridge to set. Best sliced with a warm knife. Keep stored in an airtight container for up to 10 days in the fridge or 3 months in the freezer.

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