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 ingredients:
Crust:
- Almond flour
- Coconut flour
- Melted butter
- Erythritol
Filling:
- Cream cheese
- Heavy cream
- Vanilla extract
- Powdered Erythritol
- Gelatin
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.
How to make the filling:
- Firstly, dissolve the gelatin in 2 tablespoon boiling water, keep staring the glutin in the boiling water until dissolved.
- Then put the gelatin 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 gelatin and keep mixing.
- Spread the filling equally over the crust and refrigerate for 6 hours or overnight.
Topping options:
- Whipped cream.
- Keto chocolate glaze.
- Keto raspberry jam.
- Low carb strawberry jam.
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.
Ingredients
Crust:
- 1 cup Almond flour
- ½ cup Coconut flour
- 3 tablespoon Butter melted
- 2 tablespoon Erythritol
Filling:
- 200 g Cream cheese
- 180 g Heavy cream
- 3 teaspoon Vanilla extract
- ⅔ cup Powdered Erythritol
- 1 ½ teaspoon Gelatin
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 tablespoon 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.
Topping:
Nutrition
Serving: 1sliceCalories: 165kcalCarbohydrates: 5gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 36mgSodium: 53mgPotassium: 26mgFiber: 2gSugar: 1gVitamin A: 333IUVitamin C: 1mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!
More keto cheesecake recipes:
- Sugar-Free Greek Yogurt Cheesecake
- Gluten Free Lemon Flavoured Cheesecake
- Mini Keto Cheesecakes: Low-Carb Mini Cheesecakes Recipe
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.
I tried it and it was so delicious
Great!