No Bake Cheesecake (keto + low carb


For the crust:

  • 1 ½ cups almond flour
  • ¼ cup powdered erythritol (or any keto-friendly sweetener)
  • 1/3 cup melted butter

For the filling:

  • 16 oz cream cheese, softened
  • ½ cup powdered erythritol (adjust to taste)
  • 1 tsp vanilla extract
  • ½ cup heavy cream


For the crust:

  1. In a mixing bowl, combine the almond flour and powdered erythritol.
  2. Pour in the melted butter and mix well until the mixture resembles wet sand.
  3. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon or a flat-bottomed glass to help compact it.
  4. Place the crust in the refrigerator to set while you prepare the filling.

For the filling:

  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Add the powdered erythritol and vanilla extract. Beat again until well combined and smooth.
  3. In a separate bowl, whip the heavy cream until it forms stiff peaks.
  4. Gently fold the whipped cream into the cream cheese mixture until everything is well incorporated.

Assembling the cheesecake:

  1. Take the springform pan with the crust from the refrigerator.
  2. Carefully spread the cream cheese filling over the crust, smoothing the top with a spatula.
  3. Cover the pan with plastic wrap or aluminum foil and place it in the refrigerator to chill for at least 4 hours, preferably overnight. This will allow the flavors to meld and the cheesecake to set.

Optional: Before serving, you can add toppings such as fresh berries (strawberries, raspberries, blueberries) or a drizzle of sugar-free chocolate sauce.

Enjoy your delicious keto and low-carb no-bake cheesecake!

Please note that nutritional values can vary based on the specific products and brands you use, so it’s a good idea to calculate the nutritional information based on the ingredients you have on hand.

Per Slice (1/8 of the cheesecake):

  • Calories: ~365
  • Total Fat: ~34g
  • Saturated Fat: ~16g
  • Cholesterol: ~77mg
  • Sodium: ~184mg
  • Total Carbohydrates: ~7g
  • Dietary Fiber: ~2g
  • Sugars: ~2g
  • Net Carbs: ~5g (Total Carbs – Dietary Fiber)
  • Protein: ~7g
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