Updated: Jan 28
The low sugar cheesecake is another discovery we made in the pursuit of reinventing unnecessarily sweet and unhealthy desserts. The cream cheese which contains healthy fat and protein provides the bulk of the calories. The coconut milk adds a tropical twist to the filling, whereas the dessicated coconut and coconut palm sugar create a solid, sweet base which does not spike blood sugar levels the way refined sugar does. The butter brings healthy saturated fat, flavour, and makes a strong base (organic, grass-fed butter that is). Cacao contains many valuable nutrients, mainly theobromine which is an antioxidant and anti-inflammatory (1) and makes the finished product look more impressive. We prefer the cake when it is simply presented without cacao until the end, where we sprinkle a little cacao powder over the top, as the cacao sections can be very rich, especially the centre section. Furthermore, it is a low sugar dessert not a low calorie one, so we tend to choose the sprinkled cacao option to keep the calorie count at a guilt-free level. This means our daily calorie allowance remains high enough for more nutritious meals and foods to be enjoyed which act as the staple of our diets. The lemon adds a refreshing kick and eases digestion. Lastly, the vanilla extract pairs perfectly with the cheese, cacao, citrus and coconut. It can be prepared and eaten in 30 minutes or less, and enjoyed on its own, with a small slice of our homemade chocolate cake, or a handful of organic, seasonal berries and/or cherries. It costs next to nothing and is quite possibly our favourite recipe on the website! We suggest saving it for immediately after a tough high-intensity workout, but it can be consumed in small doses during healthy mealtimes completely guilt-free.
Servings: 8 slices (1-2 slices per portion)
Prep time: 15 mins
Cooking time: 0 mins
Total time: 15 mins
Recipe cost: £5!
375g cream cheese
75g ground almonds/almond flour
1/3 cup dessicated coconut
¼ cup/60g coconut sugar
¼ cup/60g butter (melted slowly)
Juice of ½ fresh lemon
2 heaped tbsp/30-40ml of creamed coconut from a can of coconut milk
Sprinkle of cacao powder
Sprinkle of milled sprouted flaxseed
2 tbsp vanilla extract
Nutritional Content (per slice)
Total Fat: 37g
Saturated Fat: 22g
Total Carbohydrate: 13g
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1. Allow the butter to soften so it does not need to be heated, otherwise place it in a small pan and melt slowly on low heat.
2. Pour the coconut sugar, dessicated coconut and ground almonds into a mixing bowl.
3. Add the butter to the mixing bowl and mix until combined.
4. Place into a medium-sized circular baking tin and spread evenly across the bottom to make the base, before placing in the fridge as you make the topping.
5. In the same, now empty mixing bowl, add the cream cheese, lemon, creamed coconut, and vanilla extract, and mix until combined. Add more cream cheese, lemon, coconut, or cacao to suit your preferences.
6. Remove base from fridge and scoop cheesy topping into the tin and spread evenly.
7. Optional: sprinkle a little cacao powder on top and/or flaxseed.
8. Eat immediately or wrap in cling film and place in fridge for at least 2 hours and consume within 2 days.
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ABOUT THE AUTHORS
Co-founder of 'The Evolved Way', and experienced personal trainer, Samson practices what he preaches. His own healthy lifestyle, which informs this site, is based on understanding the right way to eat and exercise, not excluding of course going out and enjoying life knowing you can still feel and look good.
John Maitland is the co-founder of 'The Evolved Way.’ A personal trainer with over 10 years’ experience, he has worked alongside a wide range of leading CEOs, entrepreneurs and medical professionals. John is a keen athlete and holds a black belt in Shaolin Kung fu. A fan of the great outdoors, he can often be found exploring the British countryside and mountains...or breaking pine boards with his fingers.