Description
Indulge in a guilt-free dessert with this delicious No-Bake Keto Cheesecake. Creamy and rich, this low-carb treat is perfect for satisfying your sweet cravings without the guilt.
Ingredients
Scale
For the Crust:
- 1 1/2 cups almond flour
- 1/3 cup powdered erythritol
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Filling:
- 16 ounces cream cheese, softened
- 1 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1 cup heavy whipping cream
Instructions
- Prepare the Crust: In a medium bowl, mix almond flour, erythritol, melted butter, and vanilla extract until the mixture resembles wet sand. Press firmly into the bottom of an 8-inch springform pan. Chill in the refrigerator while preparing the filling.
- Make the Filling: In a large mixing bowl, beat softened cream cheese with erythritol until smooth and creamy. Mix in vanilla extract and lemon juice. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture until fully incorporated.
- Assemble: Spread filling evenly over the crust. Cover and refrigerate for at least 4 hours or until set. Slice and serve chilled.
Notes
- Top with fresh berries or sugar-free chocolate shavings for extra flavor.
- You can also add 1 teaspoon of orange or almond extract for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 150mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg
