Keto Dessert

No Bake Keto Vanilla Cheesecake – Easy Low Carb Recipe

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This mouthwatering keto vanilla cheesecake is such a sweet keto dessert. Also, it doesn’t need any baking, it is super easy and so delicious. Further more, You can top it with keto raspberry jam for extra deliciousness. Enjoy a piece of this Easy made delicious keto cheesecake when you crave something sweet.

Keto Vanilla Cheesecake
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Keto Vanilla Cheesecake

Keto vanilla cheesecake ingredients:

Crust:

Filling:

Keto Cheesecake

How to make the keto vanilla cheesecake:

Making the crust:

  • In a small bowl mix erythritol and melted butter, almond flour, coconut flour, until they come together.
  • Then, put the mixture in a baking dish or springform and press firmly into the bottom.
  • Refrigerate while preparing the filling.

    Tips:

These ingredients make a medium thickness crust layer. If you prefer a thicker crust layer, double the ingredients.

If you don’t have or don’t like to use coconut flour, you can replace it with almond flour.

Keto Cheesecake

How to make the filling:

  • Firstly, dissolve the gluten in 2 tbsp boiling water, keep staring the glutin in the boiling water until dissolved.
  • Then put the gluten aside to cool down.
  • In a medium-size bowl, mix the cream cheese, heavy cream, vanilla extract and powdered erythritol Using hand mixture (make sure cream cheese is in room temperature).
  • Add the gluten and keep mixing.
  • Spread the filling equally over the crust and refrigerate for 6 hours or overnight.
Keto Cheesecake

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5 from 1 vote

No Bake Keto Vanilla Cheesecake – Easy Low Carb Recipe

This mouthwatering keto vanilla cheesecake doesn't need any baking, it is super easy and so delicious. Also, I like to top it with keto raspberry jam.
Prep Time15 mins
Cook Time1 min
Course: Dessert, snacks
Cuisine: American, keto, low-carb, sugar free
Keyword: easy keto recipes, keto dessert, keto vanilla cheesecake
Servings: 16 slices
Calories: 165kcal

Ingredients

Crust:

Filling:

Instructions

Crust:

  • In a small bowl mix erythritol and melted butter, almond flour, coconut flour, until they come together.
  • Then, put the mixture in a baking dish or springform and press firmly into the bottom.
  • Refrigerate while preparing the filling.

Filling:

  • Firstly, devolve the glutin in 2 tbsp boiling water, keep staring the gelatin in the boiling water until dissolved.
  • Keep the glutin to cool down.
  • In a medium-size dish mix the cream cheese, heavy cream, vanilla extract and powder erythroal Using hand mixture.
  • Add the glutin and keep mixing.
  • Spread the filling equally over the crust and refrigerate for 6 hours or overnight.

Nutrition

Serving: 1slice | Calories: 165kcal | Carbohydrates: 5g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 53mg | Potassium: 26mg | Fiber: 2g | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
Tried this recipe?Let us know how it was!
low carb Cheesecake

More keto cheesecake recipes:

How to store keto vanilla cheesecake:

Keep it in the refrigerator for a maximum of three days. However, you can freeze it if you like to keep it longer.

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