Low Carb Choc Berry Cheesecake

Low Carb Choc Berry Cheesecake

Dark crunchy chocolatey coconut base covered in a smooth creamy berry cheesecake filling.

Each week in my Luke Hines 10 Online Program I give you a delicious Low Carb snack just like this to have on hand. This is my Low Carb Choc Berry Cheesecake! You’re going to love this plant based, vegan friendly, low carb cake or slice that is packed with healthy good fats, amino acids and packed with good energy. When healthy treats are this easy and tasty, there’s really no excuse not to get amongst them!

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For the MCT Keto Tonic and Incredible Coconut Oil Shop Here

  • Ingredients

    For the Chocolate Base

    1 cup(s) raw cacao powder
    1/2 cup(s) almond meal or hazelnut meal
    1/2 cup(s) shredded coconut or desiccated coconut
    1/2 cup(s) Incredible Coconut Oil, Shop Here
    2 tablespoon(s) Luke Hines MCT Keto Tonic optional, Shop Here
    1/4 teaspoon(s) green leaf stevia or sweetener of choice to taste

    For the Berry Cheesecake Layer

    1 cup(s) macadamia nuts soaked
    1 cup(s) cashews soaked
    1 cup(s) coconut butter or soaked macadamias
    1 cup(s) Incredible Coconut Oil, Shop Here
    2 cup(s) blueberries or raspberries fresh or frozen defrosted

  • Method

    For the chocolate base place the almond meal, raw cacao powder, shredded coconut, coconut oil, MCT Keto Tonic and sweetener of choice in a food processor and pulse until well combined.

    Using your fingers, press the chocolate 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 berry layer ingredients and blitz until smooth, creamy and well combined. For best results, soak your nuts for about 4 hours.

    Pour your berry layer on top of your pre-set chocolate 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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