• 1 Cup Almond flour
  • 100 ml Desiccated Coconut
  • 60 ml butter, melted


  • 500 ml plain full cream yogurt
  • 250 ml cottage cheese
  • 100 ml xylitol
  • 60 ml lemon juice
  • 2 eggs
  • 20 ml gelatine


Preheat the oven to 180C

BASE: Mix all the ingredients together, and press down into your dish.

Be sure to use a medium sized glass or pyrex dish, as a baking pan will be too big and the ingredients will create a very flat cake.

FILLING: Melt the gelatine in a cup with 20ml of luke warm water. Blend all the ingredients together with a blender. Pour the filling over the base slowly then place in the oven and bake for 40 mins.

Switch off the oven and let the cheesecake cool down with the oven door open. Remove it from the oven and place it in the fridge to set for a further 2 hours.