No Bake Keto Cheesecake
Ingredients
The crust
-
2
cups
Blanched Almond Flour
-
3
tbsp
Monk Fruit Allulose Blend
-
¼
tsp
Sea salt
-
6
tbsp
Unsalted butter (melted)
-
1
tsp
Vanilla extract
The filling
-
24
oz
Cream cheese (at room temperature)
-
1¼
cups
Powdered Monk Fruit Allulose Blend
-
¼
cup
Sour cream (at room temperature)
-
½
tbsp
Lemon juice
-
1
tsp
Vanilla extract
-
⅛
tsp
Sea salt
-
⅓
cup
Heavy cream (cold)
The topping
-
1
2.8-oz
Bulletproof Milk Style Chocolate Bar
Instructions
- Prepare the crust by mixing the dry ingredients in a large bowl.
- Combine melted butter and vanilla in a small bowl, then add to the dry mixture and stir until uniform.
- Press the crust mixture into the bottom of a lined springform pan and chill.
- Beat cream cheese and powdered sweetener until smooth, then mix in sour cream, lemon juice, vanilla, and salt until combined.
- Whip the heavy cream until stiff peaks form and fold it into the cream cheese mixture carefully.
- Transfer the filling into the pan over the crust and smooth the top.
- Cover and refrigerate for at least 4 hours or overnight to set.
- Melt the chocolate and drizzle it over the cheesecake before serving.
Nutrition Facts (estimated)
Servings
12
Calories
420
Total fat
41g
Total carbohydrates
9.4g
Total protein
8.1g
Sodium
0mg
Cholesterol
0mg
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