Best Keto Cheesecake
An easy, no-bake cheesecake that is creamy, tangy, and keto-friendly, perfect for satisfying your sweet tooth without the carbs.
Ingredients
For the crust
- 1 cup Almond Flour Provides the base with a nutty flavor.
- 3 tablespoons Butter Melted unsalted butter to bind the crust.
- to taste Sweetener Erythritol or stevia work beautifully.
For the filling
- 16 ounces Cream Cheese Softened for easy mixing.
- 1/2 cup Sweetener Adjust according to taste.
- 1 teaspoon Vanilla Extract Real vanilla is preferable.
- 1 cup Heavy Whipping Cream Can substitute with coconut cream for dairy-free.
Instructions
Preparation
- In a mixing bowl, combine the almond flour with melted butter and the sweetener. Mix until crumbly.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
Making the Filling
- Beat the softened cream cheese until smooth.
- Add the sweetener, vanilla extract, and heavy whipping cream. Beat on high until thick and fluffy.
Assembly
- Spread the cream cheese filling over the crust evenly.
- Cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
Serving
- Once set, release the sides of the springform pan.
- Top with fresh berries or a drizzle of sugar-free chocolate sauce and slice into pieces.
Notes
Always taste your filling before chilling to adjust sweetness. The longer the cheesecake sits, the more the flavors meld together.