Best No bake Keto Cheesecake
Indulge in the decadence of the Best No bake Keto Cheesecake, a luscious and creamy dessert that satisfies your sweet cravings while keeping your carb intake in check. This keto-friendly cheesecake boasts a rich and velvety texture without the need for baking, making it a convenient and delightful treat for those following a low-carb lifestyle. With a nutty crust, a smooth cream cheese filling, and a hint of vanilla, this no-bake keto cheesecake is a guilt-free delight that proves you can enjoy a sumptuous dessert while staying true to your ketogenic goals.
Full Recipe:
Ingredients:
For the Crust:
1 1/2 cups almond flour
1/4 cup unsweetened shredded coconut
1/4 cup powdered erythritol
1/3 cup melted coconut oil
For the Filling:
16 oz (about 2 cups) cream cheese, softened
1 cup powdered erythritol
ONE teaspoon vanilla extract
1 cup heavy whipping cream
Instructions:
For the Crust:
Prepare Pan:
Line the bottom of a 9-inch springform pan with parchment paper.
Combine Ingredients:
In a bowl, mix together almond flour, shredded coconut, powdered erythritol, and melted coconut oil until well combined.
Press into Pan:
Press the crust mixture firmly into the bottom of the prepared springform pan to create an even layer. Place it in the refrigerator while you prepare the filling.
For the Filling:
Beat Cream Cheese:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add Sweetener and Vanilla:
Add powdered erythritol and vanilla extract to the cream cheese. Beat until the sweetener is fully incorporated.
Whip Heavy Cream:
In a separate bowl, whip the heavy whipping cream until stiff peaks form.
Fold in Whipped Cream:
Gently fold the whipped cream into the cream cheese mixture until well combined. Be careful not to deflate the whipped cream.
Fill the Pan:
Spoon the filling over the chilled crust in the springform pan, spreading it evenly with a spatula.
Chill:
Refrigerate the no-bake keto cheesecake for at least 4 hours, or preferably overnight, to allow it to set.
Serve:
Once set, remove the cheesecake from the springform pan, slice, and serve chilled. Optionally, garnish with fresh berries or a sprinkle of powdered erythritol.
Nutrition Facts (Per Serving – Makes about 12 servings):
Calories: 300
Fat: 28g
Protein: 5g
Total Carbohydrates: 7g
Dietary Fiber: 2g
Sugars: 2g
Net Carbs: 5g