Description
This easy keto cheesecake recipe is no-bake, ultra-creamy, and low in carbs—perfect for your keto lifestyle. With just 4g net carbs per slice, this dessert satisfies your sweet cravings without the guilt. No oven, no fuss—just delicious results!
Ingredients
Scale
- 2 cups almond flour
- 1/3 cup powdered erythritol or monk fruit sweetener
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 24 oz cream cheese, softened
- 1 cup powdered erythritol or monk fruit sweetener
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
Instructions
- Line a 9-inch springform pan with parchment paper and lightly grease the sides.
- Mix almond flour, sweetener, butter, vanilla, and cinnamon. Press into the pan and chill.
- Beat softened cream cheese until smooth and fluffy, scraping sides frequently.
- Gradually add sweetener, then vanilla, lemon juice, and salt.
- Whip cream to stiff peaks and gently fold into the cream cheese mixture.
- Spread filling over crust, smooth the top, and chill for at least 4 hours or overnight.
- Run a knife around the pan, release, slice, and serve chilled.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 325 kcal
- Sugar: 1 g
- Sodium: 230 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg