This no bake keto cheesecake recipe is easy to make for low carb desserts! If you're looking for keto cheesecake bites for one or low carb cheesecake for a crowd, I've got you covered!
Lightly toast almond flour in a pan over medium heat until just lightly browned. Be careful not to burn it.
Transfer almond flour to a bowl and mix in erythritol or stevia plus spices. Add in butter and mix until combined. Press equal amounts into four ramekins and place into freezer while you make the filling.
Whip cold heavy cream into stiff peaks on medium-high speed for about 4 minutes. Set aside.
Beat the cream cheese and stevia or erythritol on medium speed until smooth and creamy. Scrape down sides of the bowl as needed. Add in remaining filling ingredients (excluding the whipped cream) and beat for 3 minutes on medium speed until well combined.
Fold the whipped cream into the cheesecake filling until combined.
Remove crust from the freezer and spread filling into the crust. Smooth tops with a spoon. Cover and refrigerate for 12 hours before serving for best results.
Serving size is 1/2 of a 3-inch ramekin. You can divide cheesecake into smaller ramekins for 8 individual servings.
Recipes adapted from All Recipes, Sally's Baking Addiction and gnom-gnom.