Description
A delicious and easy no-bake keto cheesecake that allows you to indulge guilt-free.
Ingredients
- Cream Cheese: 16 ounces, softened
- Sour Cream: 1 cup
- Powdered Erythritol: 3/4 cup (or any keto-friendly sweetener)
- Vanilla Extract: 1 teaspoon
- Heavy Cream: 1 cup
- Lemon Juice: 2 tablespoons
- Unsalted Butter: 1/2 cup, melted (for the crust)
- Almond Flour: 2 cups (for the crust)
Instructions
- Prepare the Crust: In a mixing bowl, combine the almond flour and melted unsalted butter. Mix thoroughly until you get a crumbly texture. Press the mixture into the bottom of a springform pan to form an even layer. Set it aside.
- Mix the Cream Cheese Filling: In another bowl, beat the softened cream cheese until creamy. Add the sour cream, powdered erythritol, vanilla extract, and lemon juice. Mix well until everything is well combined and smooth.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Be careful not to deflate the whipped cream too much.
- Combine and Pour: Pour the cream cheese mixture over the prepared crust in the springform pan. Spread it evenly using a spatula.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.
- Serve: Once set, remove the cheesecake from the springform pan, slice, and enjoy! Optionally, top with fresh berries or a drizzle of sugar-free syrup before serving.
Notes
- Ensure the cream cheese is softened for easier mixing.
- For a firmer cheesecake, refrigerate overnight.
- Feel free to customize toppings with your favorite keto-friendly options.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Easy No-Bake Keto Cheesecake, Keto Dessert, Low Carb Cheesecake