Low Carb Cheesecake
A rich and creamy baked cheesecake that makes a great dessert or a perfect teatime treat this festive season. This awesome tasting, wonderfully textured cheesecake is low in carbohydrates and you can have it once a week on the Low Carb meal plan.
250ml almond flour
100ml desiccated coconut
60ml melted butter
500ml plain yoghurt
250ml cottage cheese
60ml lemon juice
- Preheat the oven to 180°C (356°F).
- BASE: Mix all the ingredients together, and press down into a dish. Be sure to use a medium sized glass or Pyrex dish, as a baking pan will be too big, and the ingredients will create a very flat cake.
- FILLING: Melt the gelatin in a cup using 20ml of lukewarm water. Blend all the ingredients together. Pour the filling over the base slowly then place in the oven and bake for 20 mins.
- Switch off the oven and let the cheesecake cool down with the oven door open. Remove it from the oven and place it in the fridge to set for a further 2 hours.
Have a blessed Chrismas and happy New Year!
Thanks to The Banting chef.