Description
No-Bake Keto Cheesecake: Deliciously creamy and guilt-free!
Ingredients
Scale
- 1 ½ cups almond flour
- 1/3 cup unsweetened cocoa powder
- 1/4 cup melted butter
- 2 tablespoons granulated erythritol
- 16 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered erythritol
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium bowl, combine almond flour, cocoa powder, melted butter, and granulated erythritol. Mix until the ingredients form a crumbly dough.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place it in the refrigerator while you prepare the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the powdered erythritol, vanilla extract, and a pinch of salt to the cream cheese, and mix well until combined.
- In another bowl, whip the heavy whipping 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.
- Pour the cheesecake filling over the crust in the springform pan and spread it evenly.
- Refrigerate the cheesecake for at least 4 hours, or until it is set.
- Once set, remove the cheesecake from the springform pan and slice it into pieces.
- Serve chilled and enjoy!
Notes
- Ensure the cream cheese is well softened for easier mixing.
- Use a high-quality heavy whipping cream for the best results.
- Prep Time: 15
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 350mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg