“An easy to make keto low carb no bake cheesecake is the perfect dessert for sweet lowers.” Keto No Bake Cheesecake Filling & Crust – You must try this recipe.
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- 1 2/3 cup almond flour our ground walnuts
- 3 tablespoon low carb sweetener
- 3/4 teaspoon cinnamon
- 1/2 cup butter melted
- 1 tablespoon grass-fed gelatin about 12 grams
- 1/2 cup low carb sweetener
- 1 cup boiling water
- 16 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract optional
- In a 9-inch pie pan or springform pan, mix together almond flour (or ground nuts), sweetener, and cinnamon.
- Stir in melted butter and press crust mixture evenly into pan. Refrigerate for at least one hour before filling.
- Place the gelatin and sweetener in a bowl and stir to blend.
- Add boiling water and stir occasionally until powders have completely dissolved.
- In a large mixing bowl, beat together the cream cheese and vanilla extract until well combined and creamy.
- Slowly pour in the gelatin mixture, beating well after each addition.
- Place filling mixture in the refrigerator to thicken, stirring every 10-15 minutes, until it’s spreadable. (30-45 minutes)
- Spread filling into prepared crust and top with fresh berries if desired.
- Store in the refrigerator and serve chilled.
- Enjoy! 🙂
- Gelatin should be completely dissolved into a thick liquid mixture. And less gelatin and water can be used for a less stiff cheesecake.
- A sweetened flavored gelatin mix can be used instead of the gelatin and sweetener.
- To change the flavor, add it flavor extracts or add a flavored hot herbal tea in place of the boiling water.
Per Serving: 432 calories; 42 g fat; 6.9 g carbohydrates; 9 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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