Makes 1 Cheesecake / 10 Servings l Prep time: 15 l Cook time: 45-55min


1 ½ cups pecan meal

¾ cup ground golden flaxmeal

4 TBSP butter

2 TBSP coconut oil

2 TBSP Sweet Like Sugar or Swerve


Preheat oven to 350F.

Spray an 8inch pie or cheesecake baking dish with coconut oil spray or similar.

In a medium size mixing bowl, combine the pecan meal and flax meal.

Melt butter, coconut oil, and sweetener together either in a small saucepan on the stovetop, or in the microwave if you prefer.

Mix together with the pecan/flaxmeal and then press into the cheesecake or pie dish. Bake for 15 minutes or until golden brown.


2 packets of cream cheese, room temperature

2 eggs

4 TBSP lime juice

¼ tsp sea salt

½ cup Sweet Like Sugar or Swerve

½ cup sour cream

1 scoop Vanilla Keto Shake


Using a handheld electric mixer, add one egg to the rest of the ingredients and blend in a large bowl for 2-3 minutes.

Pause, scrape down the sides of the bowl, add second egg and blend again another 1-2 minutes.

Transfer filling mixture to the pre-prepared base and bake at 350F for 45 minutes; or 325 for 55 minutes. Chill for an hour and serve with chopped pistachios and whipped cream!