PALEO/LOW CARB/KETO FRIENDLY/GLUTEN FREE/
DAIRY FREE/REFINED SUGAR FREE
Ah, cheesecake. More specifically, baked cheesecake. One of my absolute all time favourites when it comes to the dessert scene. When I went not only gluten free, but dairy free AND sugar free, cheesecake became a dessert that was out of reach. When I went low carb, it felt even further away.
WHOLE EARTH Sweetener Co. have just come out with a range of new 100% natural sweeteners that are specially formulated with stevia which taste SO much better than any other stevia-based sweeteners that are out on the market. They are gluten free, non GMO, have no preservatives and none of that usual bitter stevia aftertaste.
I also am lucky enough to have the entire range of WHOLE EARTH Sweetener Co. goodies to giveaway! You could be in to win:
Whole Earth Sweet Granules (250g) – A custom blend of stevia and erythritol with 97% less calories than regular sugar. ½ teaspoon Sweet Granules sweetens like 1 tsp sugar.
Whole Earth Nature Sweet (60g) – Individually packed sticks with 97% less calories than regular sugar. A custom blend of stevia and erythritol. 1 stick sweetens like 1 teaspoon of sugar.
Whole Earth Baking Blend (500g) – A blend of raw cane sugar and stevia. This product bakes and browns just like sugar with 50% less calories than traditional sugar. ½ cup Baking Blend sweetens like 1 cup sugar.
Whole Earth Raw Cane 50 (160g) – Individually packed sugar sticks with 50% less calories than regular sugar. A blend of raw cane sugar and stevia. 1 stick is equivalent in sweetness to 1 teaspoon of raw sugar.
Head over to The Shrinking Violet on Facebook or @elorahh on Instagram for the competition!
I used their Sweet Granules to come up with that dessert that felt so far away: Baked Lemon Cheesecake. YUM!
This recipe is super simple, much lower in carbohydrates and gives you that delicious baked cheesecake hit without the excess sugar and is also free from gluten and dairy to boot. PLEASE tag me or send through photos if you make this recipe – it’s so simple and delicious that you just have to try it!
More delicious sweet recipes available on their website.
Thank you to WHOLE EARTH Sweetener Co. for being the sponsor of this blog post.
| Servings | Slices |
- 2 cups Almond flour
- 1/2 cup Coconut oil melted
- 1/4 cup WHOLE EARTH Sweetener Co. Sweet Granules divided into two
- 2/3 cup Lemon Coconut Yoghurt I used Raglan but a plain one will work too - the Lemon flavoured one just gives it that extra lemon hit!
- 1/4 cup lemon juice fresh
- 2 tbsp Lemon zest
- 1/4 tsp Salt
- 4 eggs separated
Ingredients
| |
- Preheat your oven to 165c and line a springform cake tin. In a bowl, mix together your almond flour, melted coconut oil and half of the Sweet Granules. Press into your lined cake tin. Placed into the oven to bake for 8 minutes or until golden. Once removed, drop the temperature of your oven to 150c. Set base aside to cool slightly.
- In another bowl, mix together the remaining Whole Earth Sweet Granules, coconut yoghurt, lemon juice, lemon zest, salt and your egg yolks. Set aside. In a separate bowl, whisk your egg whites until they form stiff peaks. Gently fold your cheesecake batter into your egg whites.
- Place your crust onto a baking tray and then pour your cheesecake batter into it, smoothing out the top. Bake for 40-50 minutes. The cheesecake may be golden on top, to prevent it darkening too much, simply cover with foil until finished baking. The end result should be firm, but with a very slight jiggle to the centre. Remove from the oven to cool.
- Once your cheesecake has cooled to room temperature, place in the fridge for a further 2 hours. Served topped with extra lemon coconut yoghurt.
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