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Low Carb Cheesecake

Crust Ingredients:

  • 2/3 cup ground almonds
  • 1/3 cup coconut oil
  • ¼ tsp sea salt
  • 1 tsp. Sugar equivalent  (coconut crystals, splenda or stevia)
  • 1 Tbsp sea salt
  • 2 tbsp cold water


  1. Preheat oven to 350 F
  2. Combine all ingredients except water
  3. Gradually add water to thicken dough
  4. Press into pie plate
  5. Pre-bake approximately 10 minutes, while arranging filling, or until lightly browned
  • cream cheese, 3 packages about 36oz.
  • sugar equivalent, 1 1/4 cups
  • eggs, 4
  • lemon juice, 1/4 cup (to boast flavor, I’d recommend fresh lemon juice)
  • heavy cream, 1/4 cup
  • Buttermilk, 1/4 cup
Directions for filling:
Allow all ingredients to come to room temperature
Beat the cream cheese to soften it, then add the  sugar alternative, beating again to combine. Next,  Beat in the eggs,lemon juice, vanilla, heavy cream,  buttermilk and mix to a smooth batter.
Bake in a 350 degree  preheated oven  for 45 minutes to an hour. Check it with a toothpick.  When  your toothpick comes out of the center  clean, it’s ready. Allow it to cool and  then place it  in the refrigerator over night for best taste.   Serve with fresh blueberries, blackberries or raspberries and a little bit of pure cream whipped topping.
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