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No-Bake Keto Cheesecake

This cheesecake is so delicious no one will ever guess it's low-carb.
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Prep Time 20 minutes
Cook Time 15 minutes
Refrigerator Time 5 hours
Course Dessert
Cuisine Keto

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.