The ultimate low carb cheesecake recipe! With only 15 minutes hands-on prep, this no bake keto cheesecake is one of the easiest (and most delicious!) sugar free desserts ever. I’ve topped it with whipped cream and berries, but it tastes just as good solo. There’s plenty more topping ideas in the post!
PREPARATION TIME:
Prep Time:15 minutes
Total Time:7 hours 15 minutes
Ingredients:
BASE
- ¾ cup / 75 g almond flour or ground almonds
- ¼ cup / 30 g coconut flour
- 1 tablespoon powdered sweetener
- Pinch of salt
- ¼ / 57 g cup butter melted
FILLING
- 1.5 cups / 360 g cream cheese or mascarpone room temperature
- ⅔ cup / 107 g powdered erythritol
- 1 teaspoon lemon juice
- 1 tablespoon vanilla extract
- 1 cup / 240 ml heavy cream / double cream
- 5 – 10 drops liquid stevia optional – if you have a sweet tooth!
TOPPING (optional)
- ¾ cup / 180 g heavy cream / double cream
- ½ cup / 75 g strawberries halved or quartered
- ⅓ cup / 40 g raspberries
Instructions:
BASE
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Place all the dry base ingredients in a mixing bowl and stir to combine. Add the melted butter and mix to form a flakey crumb.
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Grease a 7 inch non-stick loose bottom baking tin with a little melted butter.
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Press the base mix into the bottom and smooth with the back of the spoon to get the edges nice and neat.
FILLING
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In a clean mixing bowl, add the cream cheese, powdered erythritol, lemon juice and vanilla. Mix with an electric mixer to combine, about 1 minute. Taste and adjust the sweetness to your palate with optional liquid stevia.
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In a separate bowl, whip the cream until thick (but don’t over whisk so it goes super stiff).
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Fold the cream through the cream cheese with a spatula to combine.
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Spoon the filling on top of the base and smooth the top off with a silicone spatula.
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Place in the fridge to fully set, about 6 – 8 hours, or overnight. Alternatively, place in the freezer until set. I actually left mine in the fridge overnight, then popped it in the freezer for 30 minutes. This way it was nice and firm for slicing, but not frozen.
TOPPING
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Add ¾ cup heavy cream to a mixing bowl and whisk using an electric whisk until thick, but still soft, not super stiff.
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Remove the cheesecake from the tin and top with whipped cream, smoothing with a spatula for pillowy ripples and top with sliced strawberries and raspberries. Option to dust with a little powdered erythritol.
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Notes:
Net carbs: 3.8 g with cream and berries (2.8 g without extra cream and berries)Serves 12 (7 inch baking tin)Hands on time: 15 minutes. Overall time: 7 – 8 hours depending on chilling length Storage: Covered in the fridge for up to 5 days or freezer for up to 3 months. Run a sharp knife along the inside of the cake tin to release the cake before you open the spring form or remove the tin.Nutrition:
Calories: 290 k cal Total Carbohydrates: 5.2 g Protein: 4.7 g Fat: 29.2 g Saturated Fat: 16.9 g Sodium: 152 mg Fiber: 1.5 g Sugar: 3.3 g
