Description
This No Bake Keto Cheesecake is a creamy and delicious dessert perfect for those following a low-carb or keto lifestyle. With a crunchy almond flour crust and a rich, velvety filling, this cheesecake is sure to satisfy your sweet cravings.
Ingredients
Scale
For the Crust:
- 1.5 cups blanched almond flour
- 1/4 cup powdered erythritol
- 1/3 cup unsalted butter, melted
- 1/2 tsp ground cinnamon
For the Filling:
- 16 oz full-fat block cream cheese, softened
- 3/4 cup powdered erythritol
- 1 cup heavy whipping cream, cold
- 1/4 cup full-fat sour cream, room temperature
- 1 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
Instructions
- Prepare the Crust: Combine almond flour, powdered erythritol, melted butter, and cinnamon in a mixing bowl until a crumbly dough forms.
- Press Into Pan: Press the mixture into the bottom and sides of an 8-inch springform pan; refrigerate for 20 minutes.
- Make the Filling: Beat cream cheese and erythritol until smooth. Add sour cream, lemon juice, and vanilla extract; mix until no lumps remain.
- Whip the Cream: In a separate bowl, whip cold heavy cream until stiff peaks form.
- Combine: Gently fold the whipped cream into the cream cheese mixture in three stages.
- Assemble: Transfer filling onto the crust and level the top with a spatula.
- Chill: Refrigerate the cheesecake for at least 6 hours until firm.
- Serve: Run a knife around the pan edge, release the collar, and slice.
Notes
- You can customize the sweetness by adjusting the amount of powdered erythritol.
- For added flavor, top the cheesecake with fresh berries or a sugar-free fruit compote.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg