Cheesecake is my all-time favorite dessert, and it’s so easy to make primal and keto. This is a combination of two different cheesecake recipes, one for the crust and another for the filling. It’s my go-to basic cheesecake recipe.


  • 1 cup chopped nuts
  • 1 egg white
  • 2 tbsp golden monkfruit sweetener
  • 4 packages (8 oz each) cream cheese, softened
  • 4 eggs
  • 1 cup classic monkfruit sweetener
  • 1 tsp vanilla extract


  • Preheat oven to 350.
  • Beat egg white until all frothy, then add nuts and golden monkfruit and mix until well incorporated.
  • Butter or spray a 9″ springform pan. Spread nut mixture to cover the bottom of the pan (it will be very thin).
  • Bake crust at 350 for 10 minutes. Let cool and lower oven temp to 325.
  • Beat cheese, classic monkfruit and vanilla until well blended. Add eggs one at a time and mix just until incorporated.
  • Pour cheese mixture into pan on top of crust. Bake for one hour or until middle of cheesecake is almost set.
  • Let cool completely on counter.
  • Chill uncovered in fridge for 4 hours.

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