Healthy Chia Cheesecake

Ingredients

• 80 g Almond flour (about 3/4 cup)
• 120 g Peanut butter (about 1/2 cup)
• 2 tbsp Coconut oil
• 1 tbsp Honey (can substitute with Allulose syrup or Sugar-free maple syrup for keto)
• 400 g Greek yogurt (about 1 2/3 cups; strained)
• 240 ml Unsweetened coconut milk (1 cup)
• 5 tbsp Chia seeds
• 150 g Blueberries (about 1.5 cups)
• 0.5 Lime (zest and juice)
• 2 tsp Agar agar
• 0.33 cup Milk (used for agar agar; approximately 80 ml)
• 3 tbsp Honey (can substitute with Allulose syrup or Sugar-free maple syrup for keto)

Steps

1. 1

   For the base, mash and mix the almond flour, peanut butter, coconut oil, and 1 tablespoon of honey with a spatula.

2. 2

   Once it forms a dough, press it into the bottom of a pan using your hands and let it chill in the freezer for 30 minutes.

3. 3

   In a small pot, cook the blueberries with lime juice, lime zest, and 1–2 tablespoons of water until they are completely softened and broken down.

4. 4

   Mix the chia seeds with 240 ml (1 cup) of coconut milk and let sit for 10 minutes to thicken.

5. 5

   Add the cooled blueberry mixture, 3 tablespoons of honey, and the soaked chia mixture to the strained Greek yogurt and stir well.

6. 6

   In a small saucepan, cook 2 tsp of agar agar with 80 ml (1/3 cup) of milk for 2 minutes, stirring constantly.

7. 7

   Add the agar agar mixture quickly to the filling mixture and stir thoroughly.

8. 8

   Pour the filling over the chilled base.

9. 9

   Refrigerate for 6–8 hours or overnight until set.

Notes

To keep this strictly keto, ensure you use a sugar-free sweetener like Allulose or sugar-free maple syrup instead of honey. The yogurt should be strained to ensure a thick, cheesecake-like consistency.

Nutrition per serving

• dessert
• keto
• low-carb
• no-bake
• gluten-free
• vegetarian
• chia seeds