The Great British Keto Bake Off: Strawberry & Chocolate Vegan Cheesecake

To finish off our Bake Off series we are baking up a real delicious treat that absolutely everyone will enjoy. A crumbly, zesty shortbread base topped with a smooth, creamy layer of strawberry cheesecake and finally topped with a rich chocolate layer. This recipe is Keto, gluten free, lactose free and vegan friendly and as always we would love to see your own creations.

Ingredients (Halved from the amounts we used in the video):


Lemon Shortbread Base:

125g Almond Flour

50g Ground Linseed

50g Ground Sunflower Seeds

25g Xylitol

85g Melted Coconut Oil

1 Lemon Zest


Toppings:

500g Soaked Cashews

230ml Coconut Milk

130g Melted Coconut Oil

20ml Vanilla Extract

45g Cacao Powder

45g Strawberry Powder

4tbsp Lemon Juice

74g Xylitol


Let's Do This


Firstly add together the dry ingredients and then add the melted coconut oil. Mix well until you have a crumbly mixture. Add this into the base of the tin and pack it down using the back of a spoon. Bake for 20 mins at 170 degrees , or until golden brown and leave too cool.


Add your soaked cashews into a blender with the coconut milk, coconut oil, vanilla extract, lemon Juice and xylitol. Mix all this together for 5-10 mins until you have a creamy, smooth mixture. Split this in half adding the strawberry powder to one half and the cacao powder to the other.


Spread the strawberry mix over the cooled shortcake layer and put it in the fridge to set for two hours. Then add the chocolate layer and once again leave to set in the fridge before consuming. We've topped ours with berries dipped in chocolate and our favourite Coyo.


We hope you enjoy.



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