Servings: 6 · Prep Time: 10 mins · Cooking Time: 75 mins
Total Time: 85 mins


A delicious low carb cheesecake which won't take your blood sugar on a rollercoaster. This is one pudding that you will be making on repeat. It looks incredible and tastes even better on day 2. Cheesy, creamy and a divine buttery pastry base. This low-carb cheesecake is very easy to make, just follow the instructions and you can't really go wrong. It's important that you embrace the fats and use full fat cream cheese, full fat tinned coconut milk (you could use double cream instead), and LARGE eggs. Don't panic, it doesn't taste of coconut in the slightest. It has all the cheesiness it needs and enough sweetness. Be very mindful when using sweetener. Always best to err on the side of caution and use less than more. You have the option of using sugar or sweetener. 10g of either is plenty, but you might want to give the mixture a little taste before adding your eggs, to know whether it is sweet enough and to your liking. You never want to taste the sweetener in a recipe, trust us.



  • ground almonds (150g)
  • butter (50g)
  • sweetener or sugar (10g)
  • salt (pinch)


  • coconut milk (400ml)
  • cream cheese (400g)
  • sweetener or sugar (15g)
  • vanilla essence (1tsp)
  • eggs (2 large)
  • raspberries (120g)


Preheat oven to 180C.
In to a blender (or by hand in a deep mixing bowl) place butter, ground almonds, sweetener and sea salt.
Pulse until a sticky consistency, similar to bread crumbs.
Press in to the bottom of a cake pan and using a fork, score 4-5 times (to let any air out when baking).
Bake for 10 minutes until slightly golden. Put to the side to cool.
Into a food processor, whilst the base is baking, place the coconut milk, cream cheese, sweetener and vanilla in to the blender and blend until fully combined and creamy. Have a taste. If it isn't sweet enough then now is the time to get it to your preferred taste.
Once it tastes sweet enough for you, add the eggs. Blend.
Pour mixture on top of pastry base and drop in the raspberries, carefully.
Pop in the oven and bake at 180C for 45 minutes.
Turn oven off and leave in there for a further 30 minutes.
Check that the top isn't browning too much, if it is, place some foil over the top loosely.
Remove from the oven. It should have a gentle wobble, but be well set.
Place in the fridge and allow to cool (approx. 1.5 hrs-2 hrs).
Slice and enjoy!
Keeps for up to 5 days in the fridge.


Carb count: Approximately 4.5g per slice, based on 14 slices (raspberries included in carb content).
Dish: we use a 18cm, deep round cake pan with a removable bottom / spring bottom.
I greased it to start to ensure the mix didn't stick. If you use a bigger one then just be mindful you might just keep an eye on the cooking time as it will be thinner.

It is very important that you use 2 LARGE eggs. Medium will not work.