Tahini and maple cheesecake (low carb, refined carbohydrate free, egg free)

Tahini maple cheesecakeUsing flavour extracts, such as maple extract and hazelnut extract, are a great way to make low carb/refined carbohydrate free desserts. You can enjoy the flavours you like without all the sugar.

I used a combination of tahini and maple extract to make this delicious cheesecake with a pecan base. This cheesecake is set with gelatine, so it egg free for those with allergies. I used gelatine leaves rather than gelatine powder as I find the leaves easier and quicker to dissolve.

Tahini and maple cheesecake



½ cup pecans

1/3 cup coconut flour

1/3 cup desiccated coconut

1 teaspoon stevia

2 tablespoons coconut oil, melted

1/3 cup coconut milk

A few drops of vanilla extract


250 grams light cream cheese

1 cup coconut milk

2 tablespoons stevia

2 heaped tablespoons tahini

1 teaspoon maple extract

½ teaspoon vanilla extract

4 gelatine leaves dissolved in ¼ cup hot water


Measuring cups and spoons

Food processor

Mixing bowl


20cm x 20cm square or round baking tray

Baking paper

Small mixing bowl


  • Pre-heat the oven to 160°C.
  • Add the pecans to the food processor and process until they resemble the texture of coarse breadcrumbs. Tip the processed pecans into the mixing bowl.
  • Add in the coconut flour, coconut and stevia and mix to combine. Add in the coconut oil, coconut milk and vanilla extract and mix well. Tip the base mixture into a 20cm x 20cm baking tray lined with baking paper and press the base down firmly and evenly with wet hands. Bake in the oven at 160°C for about 15 minutes or until the edges begin to turn golden brown.
  • Take the base out of the oven and allow it to cool while preparing the filling.
  • Add the cream cheese, coconut milk, stevia, tahini, maple and vanilla extracts into the food processor. Process until a smooth, even mixture is achieved.
  • Add the dissolved gelatine leaves to the food processor and process briefly until it is mixed well through the filling.
  • Pour the filling over the cooled base and spread it out evenly and smoothly with the back of a spoon. Place in the fridge and allow the cheesecake to set completely before serving (at least 2 hours).

2 thoughts on “Tahini and maple cheesecake (low carb, refined carbohydrate free, egg free)

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