Best Keto Cheesecake Recipe (Easy No-Bake Cheesecake)
The best no bake keto cheesecake made with monk fruit and with no sugar. This easy keto cheesecake has a creamy and light filling and a delicious toasted almond flour crust!
Servings 12 slices
Calories 325kcal
Equipment
- 1 hand mixer stand mixer works well too
Ingredients
Crust Ingredients
- 2.5 cup toasted almond flour
- 10 teaspoon monk fruit sweetener
- 6 tablespoon grassfed butter add additional butter if needed
- ½ teaspoon sea salt and cinnamon each
Filling Ingredients
- 1 cup heavy cream
- 2 tablespoon heavy cream
- 12 ounces cream cheese
- ½ cup monk fruit sweetener reduce to ⅓ cup for less sweeteness
- 1 tablespoon sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Instructions
Graham Cracker Crust
- Lightly toast almond flour in a pan over medium heat until just lightly browned. Be careful not to burn it.2.5 cup toasted almond flour
- Transfer almond flour to a bowl and mix in monk fruit sweetener plus spices. Add in melted butter and mix until combined. Press into springform pan sprayed with coconut oil or cooking spray and place into freezer while you make the filling.10 teaspoon monk fruit sweetener, ½ teaspoon sea salt and cinnamon, 6 tablespoon grassfed butter
Filling
- Whip cold heavy cream into stiff peaks on medium-high speed for about 4 minutes until stiff peaks form. Do not over-beat. Remove from mixing bowl and place in a separate small bowl.1 cup heavy cream
- Add the cream cheese and monk fruit sweetener to the bowl of the stand mixer and beat the cream cheese and monk fruit sweetener on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed. Add in remaining filling ingredients and beat for 3 minutes on medium speed until well combined.2 tablespoon heavy cream, 12 ounces cream cheese, ½ cup monk fruit sweetener, 1 tablespoon sour cream or Greek yogurt, 1 teaspoon vanilla extract, 1 teaspoon lemon juice
- Fold the whipped cream into the cheesecake filling until combined.
- Remove the crust from the freezer and spread the filling into the crust. Smooth tops with a spoon. Cover and refrigerate for 8-12 hours before serving for best results.
Notes
- Recipe adapted from All Recipes, Sally's Baking Addiction and gnom-gnom.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Store wrapped in plastic wrap and in a freezer safe container for up to 3 months.
- I recommend using a springform pan so you can easily remove it. However, if you don't have one feel free to use a cake pan, Pyrex dish or even a pie plate if you aren't worried about the way it looks.
- Make recipe into bars or bites by using an 8X8 glass Pyrex baking dish and cutting into bite-sized pieces after 12 hour cooling. This eliminates the need for gelatin to help it set.
- You can also make it with no crust. You would just skip the first part of the recipe where we toast the almond flour to make the crust!
- Topping suggestions: If you like to add fruit; cherries, blueberries, blackberries, strawberries or raspberries are all lower sugar fruits that would be great to add and still keep lower carb.
Nutrition
Serving: 1slice | Calories: 325kcal | Carbohydrates: 7g | Protein: 5.5g | Fat: 23.9g