Strawberry Cheesecake – LCHF and Fabulous


The good news is,  you won’t have cravings following a low carb high fat diet. The bad news, there is Pinterest, with hundreds of LCHF recipes waiting to be tried and tested… Yes, good luck with that!

I’ve been hanging on to this recipe for a while and after my weigh in (Lost another 2,8 kg! yeah to me!!) I thought, man we should celebrate with cake…so how about that strawberry cheesecake now.

 Strawberries, cream, almonds, it’s pure love. Super creamy, with a flaky crust and not overly sweet, because believe me, after weeks of no sugar you can’t handle too much sweetness anyway, no matter how gangster you think you are.

The original recipe called for pink food coloring that is a NO in my books,  so in order to “color” the bottom layer simply divide your filling in half and mix again with a small handful of mixed frozen berries. You can totally skipped this step and stick to one white layer if you choose to.





1 Cup Almond flour

1/2 Cup Desiccated Coconut

2 Tablespoons Coconut Flour

1 Tablespoons Xylitol

1/4 Teaspoon Salt

1/4 Teaspoon Baking Powder

75 g Melted Butter

1 Egg whisked


Preheat oven to 180°C. Combine dry ingredients in a large mixing bowl. Stir in the melted butter and egg until the mix resembles wet cookie crumbs. Press evenly into your tart dish. Bake for plus minus 20 minutes or until golden brown. Remove from oven and allow to cool. Make sure your crust is completely cooled down before you add the filling.



250 g Cream Cheese at room temp

150 ml Cream (the real stuff)

1 Teaspoons Gelatine Powder

75 ml Boiling Water

1/2 Teaspoon Vanilla Extract

 5 Tablespoons Xylitol

*(Additional – a handful of frozen mixed berries to color bottom layer)


In a mug place the Gelatine powder and boiling water and stir to dissolve. set aside for ten minutes.

In an electric mixer, whip the cream until it’s thick and set aside. Next whip the cream cheese, xylitol and vanilla until well combined and fluffy. Add the cream to the cream cheese & gelatine then mix on high until it’s well combined.

  • Additional step – Remove half of the filling to a bowl and set aside. To the remaining half add a small handful of mixed frozen berries and give it a quick whip to break up the berries and to incorporate the color into the mixture.

Fill your crust with the mixed berry cream mix first and smooth flat then add your vanilla cream layer and smooth again. Cover in cling wrap and refrigerate for an hour to begin setting. This is an important step, if you spoon over your top layer of Gelatine before it has set your cream mixture will float to the top and spoil your cheesecake all together.



400 G Fresh Strawberries

250 ml Boiling Water

1 Tablespoon Xylitol

2 Teaspoons Gelatine Powder


Slice most of the strawberries in half and arrange as desired on top the cheesecake. Dice a few remaining strawberries and place in a small saucepan with the boiling water and simmer for 5 minutes. Strain the strawberry liquid discarding the pulp and add gelatine powder. Stir to dissolve. Let is stand for about 5 minutes. Spoon all the jelly mix over the cheesecake, coating each strawberry slice as you do.

Place in fridge for a few hours to set or preferable overnight and serve with a generous helping of double cream.