No Bake Keto Cheesecake Recipe
Prep: 15 minutes
Chilling: 1 hour
Total: 1 hour 15 minutes
Ingredients
For the Base
- ¾ cup Almond Flour
- ¼ cup Coconut Flour
- ¼ cup Butter melted
- 1 tablespoon Low Carb Sugar Substitute powdered
- ¼ teaspoon Sea Salt
For the Filling
- 1 ½ cups Cream Cheese
- ⅔ cup Low Carb Sugar Substitute powdered
- 1 teaspoon Lemon Juice
- 1 teaspoon Vanilla Extract
- 1 cup Heavy Cream
For the Topping (optional)
- Fresh low carb fruit
Instructions
- Place the almond flour, coconut flour, melted butter, powdered Erythritol, and salt in a mixing bowl and stir to combine.
- Press the mixture into the bottom of a 7-inch, non-stick, loose-bottom baking tin and smooth with a spatula or spoon. Alternatively, use individual ramekins or a muffin tin for bite-sized cheesecakes. In this case, you are reducing the chilling time to 40 minutes.
- Next, make the filling: Beat the cream cheese with the powdered Erythritol, lemon juice, and vanilla with an electric mixer until smooth.
- In another bowl, whisk the cream until it doubles in volume and forms a very stiff peak. Fold in the cream cheese mixture.
- Spoon the mixture on top of the base and flatten with a spatula.
- Refrigerate for an hour before slicing and serve cold, optionally topped with low carb fruit.
Makes 12
Nutrition
Serving: 1sliceCalories: 213Fat: 20.3gProtein: 3.9gTotal Carbs: 4.1gNet Carbs: 2.3gFiber: 1.8gSugar: 1.9g