Low carb, keto friendly, no bake cheesecake, quick and easy, sugar free, gluten free, egg free, even diabetic friendly!
Keto / low carb
Easy Keto Cheesecake (No Bake)
Servings 18
• Ingredients for the crust:
230 g / Almond flour
20 g / Coconut flour
120 g / Melted butter
60 g / Natural sweetener 1:1 (I use erythritol-stevia blend)
1/4 tsp / Salt
1 tsp / Homemade Vanilla Extract
• Ingredients for the cream filling:
50 ml / Water
12 g / Powdered gelatin
500 ml / Heavy cream (bio)
120 g / Erythritol-stevia blend 1:1
1-2 tsp / Homemade Vanilla Extract
500 g / Cream cheese
• Ganache topping (optional): 40 g / Dark chocolate (> 85% cocoa content) 30 ml / Heavy cream
🎬 Video ⬇️
• Instructions for the crust:
1 Prepare a 26 cm baking form lining the base and the sides with parchment paper.
2 Butter the parchment paper with some melted butter or coconut oil so that you can later easily remove.
3 In a medium bowl, mix the dry ingredients and add the melted butter. Stir by hand until the ingredients are well combined (the mixture is crumbly).
4 Spread the mixture on the base of the form and pressing with your fingers and slightly lift to the sides of the form.
5 Place in the fridge or you can also bake the crust for about 10 minutes on 180°C.
The crust has no eggs so baking is not necessary, but has a more neutral taste than the baked one version.
• Instructions for the filling: 1 Mix gelatin powder and water in a small glass container and let bloom for about 5 minutes. 2 In a bowl, mix the cream cheese with 3-4 tablespoons of heavy cream to dilute the texture of the cheese.
3 In a larger bowl, beat the remaining cold heavy cream, sweetener and vanilla extract until stiff peaks. 4 Add the cream cheese to the whipped cream and mix.
5 Melt the gelatine mixture in the microwaves for just a few seconds.
6 Put 2-3 tablespoons of the whipped cream into the gelatin mixture and stir quickly. 7 Add the gelatin mixture to the whipped cream beating with a mixer and at the same. 8 The filling cream sets quickly so you must apply directly over the crust and smooth the surface. 9 Place the cheesecake in the fridge for about 2-3 hours.
10 You can (optional) decorate this cheesecake with chocolate ganache like I did, or with fresh strawberries or keto strawberry jam, or caramel sauce (toffee). You can find these recipes on the blog.
• Serve and enjoy!
Macros for 1 serving:
Protein: 7.3 g
Carbohydrates (net): 2.2 g
Fat: 29 g
Energy: 296 Kcal Macros have been calculated without ganache topping
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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