This fresh cheesecake is simple and quick to make, to be enjoyed guilt-free!

Kcal: 640 Proteins: 14 Fat: 61 Net Carbs: 11

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  • Preparation Time

    30 minutes

  • Baking Time

    30 minutes

  • Difficulty Rating

    2

  • Health Level

    4

  • Serves

    5
By Leah Baumann
Total Shares 0

Ingredients

  • Almond flour, 3 cup (336 g)
  • Coconut Oil, 2 tbsp (26 g)
  • Table salt, 1/4 teaspoon (1 g)
  • Cream cheese, 3 cup (696 g)
  • Plain Yogurt (Whole Milk), 1 container (6 oz) (170 g)
  • Vanilla Extract, 2 tsp (10 g)
  • Lemon Juice, 2 tablespoons (30 g)
  • Egg, 2 egg (86 g)
  • Stevia, 2 package (2 g)
  • Peppermint, 4 leaves (0 g)

Instructions

For the crust:  
    1. In a bowl, combine almond flour, coconut oil and salt. Mix well and press it to the bottom of a baking dish, preferably glass. Place the baking dish in the refrigerator.
    2. Preheat the oven to 250F.
For the filling:  
      1. In a bowl, combine cream cheese, yogurt, vanilla, lemon juice and stevia and mix with a blender until smooth.
      2. Add the eggs, one at a time and blend.
      3. Spread the mixture on the crust and bake for approximately 30 minutes without opening the oven.
      4. Turn off the oven and leave the cake inside for 10 minutes.
      5. Remove the cake from the oven and let it cool.
      6. Once cool, refrigerate it for 3 hours at least, better if overnight.
      7. Before serving, garnish with fresh mint leaves and lemon slices.

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Comments 45

  3. Carly83

    Plain Yogurt (Whole Milk), 1 container (6 oz) (170 g)
    Here in the UK they are two different things, one is milk in a bottle that you put in tea & cereal and the other is yoghurt you eat as a desert which do I use?

    • Ossie-Sharon

      Hi, Rbrannam. Yes, but you’ll need to make some adjustments, since coconut flour is very drying to the recipe. For every 1 cup (4 ounces or 113 g) of almond flour, substitute with ¼ cup (1 ounce or 28 g) of coconut flour. You will also need to add 1 egg for every ¼ cup of coconut flour used in addition to the eggs called for in the original recipe. Doubling the amount of liquid in the original recipe may also be necessary, but it’s best to add the same amount the recipe calls for first and then add more as needed. If your mixture seems too dry, add more liquid until you get the right consistency, or if your batter is too wet, add more coconut flour one teaspoon at a time until you get the right consistency.

        • Ossie-Sharon

          Hi, TBMW. You can use full-fat dairy for most coconut products, and olive oil or butter instead of the oil. You can swap out coconut flour for nut flour. With regard to the seafood issue, you can use freshwater fish (fatty fish such as trout is especially keto-supportive) in place of any of the items to which you are allergic, as well as chicken, beef, or pork, especially if they are “pastured” and provide omega-3 fatty acids.

  10. Mariegrahamacracker

    Hi, I made this recipe and used an 8×11 inch glass casserole dish. The thickness of the almond flour crust was 1/2 inch deep which I thought was too much. Also I wanted to add much more Stevia than the recipe called for and wished I had because it was very tart and unsweet unlike traditional cheesecake. Would it be okay to add more Stevia and less almond flour in this recipe? I also baked it with raspberries to help sweeten the taste but it didn’t do enough. Thanks!

    • Ossie-Sharon

      Hi, Antonio81. According to your current measurements, yes. As your weight goes down, so will the portions. This way you don’t get hungry, and can avoid weight plateaus (where you stop losing weight no matter how hard you try).

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