Description
A creamy, fluffy no bake keto cheesecake with a delightful almond flour crust, perfect for satisfying sweet cravings without the guilt.
Ingredients
Scale
- 1½ cups finely ground almond flour
- ¼ cup melted butter
- 1 tablespoon powdered keto sweetener (erythritol or monk fruit blend)
- Pinch of salt
- 16 oz full-fat cream cheese (fully softened)
- ¾ cup powdered keto sweetener (to taste)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for brightness)
- 1 cup heavy whipping cream (cold)
- Sugar-free berries (optional topping)
- Keto chocolate drizzle (optional topping)
- Whipped cream (optional topping)
Instructions
- Prepare the Crust: Line an 8-inch springform pan with parchment paper. In a mixing bowl, combine almond flour, melted butter, powdered keto sweetener, and salt. Mix until crumbly, press into pan, and chill for 15 minutes.
- Make the Cheesecake Filling: Beat cream cheese until smooth. Add powdered sweetener, vanilla, lemon juice, and salt; beat until fluffy. In a separate bowl, whip heavy cream to stiff peaks and fold into the cream cheese mixture.
- Assemble and Chill: Spread cheesecake filling over the crust. Cover and refrigerate for at least 4 hours or overnight until set. Serve with toppings as desired.
Notes
Use room temperature ingredients for better mixing. Chill the mixing bowl before whipping cream for best results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 1g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: no bake, keto, cheesecake, dessert, low carb, easy recipe, creamy dessert