Keto No Bake Cheesecake

Servings: 2

Filling

Ingredients:

• 16 oz cream cheese softened to room temperature 

• 1 cup of powdered sweetener 

• 1 teaspoon of vanilla extract

• 2 teaspoons of lemon juice

• ⅓ cup of sour cream 

• 1 ½ cup of heavy cream

Crust

Ingredients:

• 1 cup of almond flour 

• ½ cup of pecans 

• 1/2 cup sweetener 

• 5 tablespoons room temperature butter

Directions:

For the crust:

1. Melt the butter.

2. Add the almond flour, pecans, sweetener, and butter mix well.

3. Press into the cake and spread evenly in the pan and set in the fridge. 

For the filling:

1. Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy.

2. Add powdered sugar and stir until combined.

3. Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl.  

4. Add sour cream and stir well.  

5. Pour heavy cream into a separate, medium-sized cold bowl. (Lace bowl in fridge for 30 minutes prior to mixing).

6. Whisk on high speed,until stiff peaks are achieved.

7. Fold your whipped cream into cream cheese mixture until smooth and well-combined.  

8. Spread cheesecake mixture evenly over the prepared crust.  

9. Cover and refrigerate at least 4 hours or overnight.  

10. Slice and enjoy with your favorite berry preserve! 

Nutrition:

Nutrition per serving:

• 3g Net Carbs 

• 1g Fiber 

• 5g Total Carbs 

• 6g Protein

• 38g Fat 

• 380 Calories 
  

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