This is a simple and easy-to-prepare recipe for those who are already keto-adapted. It makes a good breakfast option too. You can use any nonsugar sweetener you prefer, but be sure to use powdered sweetener for the filling. This recipe makes 16 slices and freezes well.

Crust Ingredients

• 1½ cups of fine almond flour
• ½ cup coconut flour
• ⅓ cup melted butter (measure before melting)
• 3 tbsp. sweetener
• 1 tsp. pure vanilla extract
• ¼ tsp. nutmeg

Filling Ingredients

• 32 oz. (850 g = 3⅖ 250 g packages) cream cheese (leave out an hour to soften)
• 3 large eggs
• 1 cup powdered sweetener
• 1 tbsp. lemon juice
• 1 tsp. vanilla extract

Crust Instructions

Preheat oven to 350 °F. Line a 9″ springform pan with parchment paper.

Melt the butter and add the sweetener and vanilla until the sweetener dissolves. Add to the flour mixture in a medium bowl.

Mix until the dough is crumbly but moist. Press into the bottom of the springform pan.

Bake for 10–12 minutes or until golden brown. Let cool for one hour.

Filling Instructions

Beat the softened cream cheese and powdered sweetener until fluffy, then beat in the eggs, one at a time. Add the lemon juice and vanilla.

Pour the filling into the pan (I grease the sides with clarified butter first). Smooth the top with a spatula.

Cake Instructions

Bake on center rack at 350 °F for one hour until the top starts to brown and the centre is jiggly.

Remove from the oven and let cool, covered, then refrigerate for at least four hours, preferably overnight. (If you are making this cheesecake for a special recipe, make it one day in advance).

Do not try to remove the springform sides until it is completely set. Run a knife around the edges if necessary.

Serve on a chilled side plate and enjoy!

Dr. David G. Harper, PhD

Dr. Harper is an Associate Professor of Kinesiology at the University of the Fraser Valley and was a Visiting Scientist at the BC Cancer Research Centre, Terry Fox Laboratory. He holds a PhD from the University of British Columbia and completed his postdoctoral fellowship in comparative physiology at the University of Cambridge

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