Orange Spice Cheesecake (Low-Carb, Paleo, Vegan)
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Orange Spice Cheesecake (Dairy/Gluten/Sugar-Free)

Citrus and spice make everything nice! You won't believe this luscious cheesecake is Low-Carb/Keto, Paleo & Vegan!
Prep Time15 mins
Total Time4 hrs 15 mins
Servings: 10 slices



  • 1 cup roasted almonds
  • 1/2 cup roasted pepitas (green pumpkin seeds) or other nut/seed
  • 2 Tbs coconut oil
  • 1 Tbs granulated monkfruit or coconut sugar for non low-carb
  • Pinch of pink salt
  • 1-2 Tbs water



  • Coconut whipped cream, orange slices, orange zest and cinnamon


To make the crust:

  • Pulse together almonds and pepitas a few times in a food processor to break down. Add in coconut oil, monkfruit and salt and blend again until a sticky dough forms, adding water at the end to help stick together.
  • Press into a 7" springform pan lined with parchment. Freeze while you prepare the filling.

To make the filling:

  • (Use nuts that have been soaked in hot water for 2 hours minimum) Drain, rinse and shake dry, then blend almonds and cashews in a food processor for at least 5 minutes, until completely broken down into a thick paste.
  • Add remaining ingredients and blend smooth.
  • Taste and adjust for flavor (more sweetener, zest, spice). Pour over crust.
  • Wrap with foil and freeze about 2 hours or until firm. Remove from springform and refrigerate until ready to serve.
  • Garnish with whipped coconut cream (recipe in notes) an orange slice and a dusting of cinnamon. ENJOY :)


Disclosure: As an Amazon Associate and Lakanto affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you) to help cover the costs of running this site.
Lakanto Monkfruit Granulated Sweetener
Lakanto Maple SyrupVanilla Monk Fruit DropsLakanto Classic Granulated Monkfruit 
Lakanto Monkfruit Maple Syrup
Lakanto Vanilla Monkfruit Drops
Thrive Market Coconut Cream (click here to get 20% off your first order!)
thrive market coconut cream
To make coconut whipped cream: scoop out the solid white cream from a can of coconut milk or coconut cream into a mixing bowl. *if using coconut milk, refrigerate can for 48 hours first and be careful not to get any water in the cream)
Sweeten with 5 drops of vanilla monkfruit or 8 drops of vanilla stevia, or 2-3 tsp powdered monkfruit or a dash of pure monkfruit or pure stevia powder.
For non low-carb, use 2-3 tsp powdered coconut sugar. Add 2 tsp vanilla extract if your sweetener is not vanilla. Whip with a hand mixer about 15 seconds until fluffy & smooth.
Storage: Refrigerate for about 10 days or freeze for about 2 months in an airtight container.
Macros (without whip): 
  • Calories 411
  • Fat 37  
  • Carbohydrate 15 g
  • Sugar Alcohol 4.8 g
  • Fiber 7 g
  • Net Carbs 3.2 g 
  • Protein 10 g