Gluten Free/ Low Carb


I love cheese cake in all it’s creamy forms.  Swapping the biscuity bottom for almond flour keeps it low carb.  I like to add ginger to the base to pretend it is the ginger biscuits I used to use back in the days of high carbs and sugary badness. 



100g almond flour

15g butter, softened

1 tblspn ground ginger

850g cream cheese

4 eggs

300ml double cream

1 lemon, rind and juice

1 tblspn honey


  1. Preheat the oven to 220C/425F degrees
  2. Mix the almond flour, butter and ground ginger to make a dough.  Press this into a spring-release tin and bake for 10 – 15 minutes.  Remove from oven and reduce the heat to 180C/350F.
  3. Beat the cream cheese until smooth, then whisk in the eggs, double cream and lemon rind and juice.   Add the honey.
  4. Pour the filling into the tin onto of the almond base and bake for 1 hour.    Let cool in the oven until cold.  Then chill in the fridge.
  5. Cover the top with either whipped cream, berries or both.
  6. Eat and enjoy!

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