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What I love most about the Paleo Whole30 and sometimes Keto lifestyle is that you can pretty much prepare any dish you like and it will taste good, even if it doesn’t contain dairy, wheat, grains, or sugar! 

In 1997 I co-hosted a TV show called Simply Wine and Cheese with our late Canadian icon, Al Waxman. Al played the police chief on the TV drama, Cagney and Lacy.  Waxman also played Bruch Cutler, Gotti’s lawyer in the movie called Gotti with Armand Assante.   I landed this co-hosting spot because I was, at the time, specializing in Canadian cheese.  I had already written a cookbook on Canadian wine and cheese.  Suffice to say, I’m a cheese-hound.

On this Paleo Whole30 and sometimes Keto journey dairy is forbidden.  I’ve come to love vegan cheeses made from nuts.  I also love both savoury and sweet cheesecakes. 

I decided to make a “Peanut Butter, Honey, and Chocolate Cheesecake” that is Keto, Paleo, and Whole30 compliant.

If you’re following a Paleo Whole30 lifestyle use, raw honey, to sweeten this cheesecake.  If you’re doing Keto choose your favourite natural sweetener like xylitol, Stevia, etc.  You can make your Keto cheesecake sugar-free and still taste like honey by adding bee pollen to the cake. 


This cheesecake filling is prepared with raw cashews.  The raw cashews we buy have been heat-treated and so are not really raw and are safe to eat. Cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They’re also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health.


The predominant taste sensation of this dish is fattiness from the cashew-based filling. This cheesecake is rich and dense. A small piece will suffice.

DIRTY-BIRDY WINE PARTNER (For those maintaining a Keto, Paleo, or Whole30 lifestyle):

With the main taste sensation being fattiness (good fat from the cashews), you need a wine with richness, heaviness, and sweetness to match. Choose a Late Harvest Riesling or Gewurztraminer or Vidal Icewine. You may want to cut or offset this richness with an ounce of dry sherry or a glass of brut sparkling wine.


In a bowl combine granola and melted refined coconut oil.
Mix together and pour into a springform pan lined with parchment.
Press mixture into the bottom of the springform pan to form a crust. Place in refrigerator while you prepare rest of cake.
Soak raw cashews in boiling water for at least 6 hours.
In food processor add drained cashews and yogurt. Mix well.
Mix all filling ingredients in food processor.
Pour mixture into pan over crust. Bake at 400 F for about 60 minutes. Check for doneness with a toothpick. If you prick the centre of the cake and the toothpick comes out clean, the cake is done.
Set on counter and let cool.
Melt chocolate with other ingredients in double broiler or in stone pan.
Pour chocolate into pan over cake. Smooth. Add pecans. Press pecans into soft chocolate. Refrigerate for at least 6 hours.
With pecans.



Depending on the version of cheesecake you are making, you’ll have to choose different ingredients.  

For a Paleo Whole30 version use almond butter and raw honey as the sweetener.  For the Keto version you can use natural peanut butter and your favourite natural sweetener, plus bee pollen.  The bee pollen gives the cake its honey flavouring.

  • Author: PALEO WHOLE30 with SHARI MAC
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 75 minutes
  • Yield: 6 to 8 1x
  • Category: PALEO, WHOLE30, KETO
  • Method: BAKING
  • Cuisine: DESSERT
  • Diet: Gluten Free


Powerhouse Granola Crust:

2 cups powerhouse granola*

1 cup refined coconut oil, melted.




Almond Flour Crust:

2 cups almond flour

½ cup grass-fed or plant-based butter or ghee



2 cups raw cashews soaked in boiling water overnight, drained

1/4 cup plain yogurt (Keto) or coconut yogurt (Paleo Whole30)

4 eggs

1 cup xylitol (Keto) or coconut powdered sugar (Paleo)*

3 cups peanut butter (Keto) or almond butter (Paleo)

1 teaspoon xantham gum



1 tablespoon coconut oil

8 ounces unsweetened chocolate

½ to 1 cup xylitol (Keto) or coconut powdered sugar (Paleo) to taste


1 cup pecan pieces or walnut pieces (for garnish)


For powerhouse granola recipe click link:



To make powdered sugar combine 1 cup coconut sugar plus 2 teaspoons tapioca starch.  In blender or magic bullet blend until powdered. 


Preheat oven to 400F.  Prepare a springform pan with parchment. 


To make the crust, in a bowl combine granola and coconut oil.  Mix well.  Add mixture to the bottom of the springform pan.  Press granola into a crust, evenly across the bottom.  Transfer pan to the refrigerator to harden. 


To make the filling, in a food processor add all filling ingredients and blend until creamy.  Transfer mixture to the springform pan.  Smooth top.  Bake for 60 minutes until golden and when checked with toothpick, it comes out of the cake clean.  Remove cake from oven and let cool. 


To make the topping, in a pan add coconut oil.  Melt chocolate on low heat.   Add sweetener.  Mix well.  Add chocolate.  Stir the mixture on low until chocolate has melted.  Remove from heat.


Pour the chocolate mixture on the sides and top of the cake.  Smooth.  Add pecan or walnut pieces, covering the top of the cheesecake.  Refrigerate overnight.  Serve cold.

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