Description
Indulge in a creamy and luscious No-Bake Keto Cheesecake that’s perfect for satisfying your dessert cravings without the guilt. This recipe combines the richness of cream cheese with the nuttiness of almond flour in a delightful sugar-free treat.
Ingredients
Scale
For the Crust:
- 1 1/2 cups almond flour
- 1/3 cup melted butter
- 2 tablespoons powdered erythritol
For the Filling:
- 16 ounces cream cheese, softened
- 1/2 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust: In a bowl, mix almond flour, melted butter, and 2 tablespoons erythritol. Press into a greased 9-inch springform pan.
- Make the Filling: Beat cream cheese, erythritol, vanilla, and lemon juice until creamy. Whip heavy cream separately until stiff peaks form. Fold whipped cream into cream cheese mixture.
- Assemble: Spread filling over crust, smooth the top, and refrigerate for at least 4 hours or overnight.
- Serve: Slice and enjoy chilled.
Notes
- Top with fresh berries or sugar-free fruit sauce for extra flavor.
- Ensure cream cheese is fully softened to avoid lumps.
- Store in the refrigerator for up to 5 days or freeze slices for longer storage.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 170mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
