Description
A creamy, sugar-free keto no bake cheesecake that’s rich, velvety, and guilt-free.
Ingredients
Scale
- 1.5 cups almond flour (gluten-free base)
- 3 tablespoons melted butter (binds and adds richness)
- 2 tablespoons erythritol or monk fruit sweetener (sugar-free sweetness)
- 0.5 teaspoon vanilla extract (flavor enhancer)
- 16 oz full-fat cream cheese, softened (base of filling)
- 0.75 cup powdered erythritol (smooth texture)
- 1 cup heavy whipping cream (light, fluffy texture)
- 2 teaspoons vanilla extract (adds depth)
- 1 tablespoon lemon juice (optional, balances flavor)
- Fresh raspberries or strawberries (garnish)
- Sugar-free chocolate shavings (for decoration)
- Whipped cream (unsweetened) (topping)
- Raspberry topping (low carb) (drizzle)
Instructions
- Combine crust ingredients and press into springform pan. Chill 30 minutes.
- Beat cream cheese until fluffy, add erythritol and flavorings.
- Whip cream to stiff peaks and fold gently into mixture.
- Pour filling over crust and smooth the top.
- Refrigerate 4–6 hours or overnight before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 1g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg