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8 servings

Cheesecake Base

1 Cup Almond Flour

1 Cup Pecan, ground (use a food processor)

(Walnut or Almond can be used too)

1/4 Cup Lakanto bron sugar substitute

5 tbsp Butter

Pinch Sea Salt

Pinch of Cinnamon

Cheesecake Filling

1.5 cups cream cheese (or cottage cheese, blended)

1/2 cup heavy whipping cream

2 eggs

2 tbsp coconut flour

4 tbsp Classic Lakanto (or any sugar sub)

1 Tsp Vanilla


1 cup blueberries

4 tbsp butter

4 tbsp Classic Lakanto (or any sugar sub)


Mix almond flour, monkfruit, ground nuts of your choice cinnamon and salt into melted butter. Mix until larger lumps begin to form.

Press mixture into 9 inch springform baking tin.

Bake for 10-15 minutes at 160°C/320°F

Remove from oven and allow to cool for 30 minutes

While base is cooling: whisk the HWC and cream cheese until smooth and uniform

Add coconut flour, vanilla essence, eggs, and monkfruit or erythritol together until mixture becomes very thick. You can add another tablespoon of coconut flour if you feel your batter is too runny

Transfer to the previously made almond flour crust. Bake at the same temperature (160°C/325°F) for about an hour.

Remove and cool entirely for at least 4 hours, ideally overnight. If you try to skip the cooling process, your cheesecake may fall apart.


In a small saucepan, combine blueberries, monkfruit or erythritol and butter. Bring to a boil, and simmer on low for about five minutes, crushing some blueberries with a fork if needed. If you want a thicker topping, just add more butter and let it cool. Top the cheesecake