Keto Cheesecakes


  • 100g almond meal
  • 4 tablespoons of almond milk
  • 500g cream cheese
  • 100g of almond or peanut butter
  • 1/2 cup Sugar Free Syrup (we used Queens Maple Berry Syrup) 


  1. Mix almond meal and almond milk in a bowl until it forms a thick texture. This is the base of the cheesecake. Add a tablespoon at a time if paste is too thick.

  2. Spread the base into 7 individual bowls, or 1 large dish if making a whole cake.

  3. Blend cream cheese, nut butter of choice, and sugar free syrup in a blender until combined.

  4. Pour cheese cake batter over base and top with extra sugar free syrup.

  5. Decorate as desired! (we topped ours with fresh blueberries, shredded coconut and macadamia nuts).

  6. Set in fridge for a minimum of 1 hour.

Per serving (7 serves):
Calories: 265
Carbs: 3.6g
Fat: 24g
Protein: 7.5g