No-Bake Keto Cheesecake
This cheesecake is so delicious no one will ever guess it’s low-carb.
Ingredients
- 2 teaspoons vanilla extract
- 1/3 cup melted butter
- 3 tablespoons confectioner's erythritol Swerve
- 2 cups almond flour
- 16 oz cream cheese
- 1 cup confectioners erythritol Confectioner’s Swerve
- 1/2 cup sour cream
- 3/4 cup heavy cream
Instructions
- Melt butter in a sauce pan over low heat.
- Stir the butter, almond flour, 3 tablespoons of confectioner's erythritol (Swerve) and 1 tsp of vanilla together.
- In a 9" springform pan lined with parchment paper, press the dough into the bottom of the pan.
- Chill the crust in refrigerator for at least one hour.
- With a stand mixer mix the cream cheese, 1 cup of confectioner's erythritol (Swerve,) and 1 tsp of vanilla together until creamy and fluffy.
- Mix in the sour cream and heavy cream until it has a pudding-like texture.
- Pour on top of the crust, and smooth out the top of the cheesecake.
- Chill in refrigerator for 4 hours.
I made this without the sugar. I left all of the sugars out. and it was good.
I did wind up making a fresh raspberry topping, which is super simple.
Raspberry Topping
Ingredients
- 2 1/2 teaspoons cornstarch
- 1/3 cup water
- 12 ounces raspberries thawed if using frozen
Instructions
- In saucepan over medium heat, combine the cornstarch and water.
- Add the raspberries, and cook stirring constantly until it comes to a boil, cook for 1 minute.
- Allow to cool before use.
This cake isn’t as pretty as I would have liked it to be, but it sure did taste good. I think next time I will try to bake the crust for about 10 minutes at 350F. I would have liked the crust a little bit more crunchy.
But, the almond flour is a great substitute for the flour. Really.
Attention: this was not my recipe, and I have no idea where I found it, because I made a screenshot of it, thus I have no link for credit.