Low Carb Cheesecake

A rich and creamy baked cheesecake that makes a great dessert or a perfect teatime treat. This awesome tasting, wonderfully textured cheesecake is low in carbohydrates and you can have it once a week on our Low carb Keto/Banting meal plan.


250ml almond flour

100ml desiccated coconut

60ml melted butter


500ml plain yoghurt

250ml cottage cheese

100ml xylitol

60ml lemon juice

2 eggs

20ml gelatin

  1. Preheat the oven to 180°C (356°F).
  2. 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.
  3. 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.
  4. 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.
  5. Enjoy!

Thanks to The Banting chef.

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