My Favorite Keto Cheesecake

 

This past Easter Sunday I served up a lemon blueberry cheesecake and it was absolutely delicious!  I typically will make my cheesecakes using this Keto recipe and no one I have ever served it to thinks it is a low carb sugar free dessert.  It tastes absolutely sinful and I get rave reviews every time.

 

Low Carb Keto Cheesecake Dessert 

8 oz. cream cheese

1 envelope unflavored gelatin

1/2 cup boiling water

1/3 cup sweetener (I use monkfruit or stevia)

1 tsp. vanilla

1 cup whipping cream 

Set cream cheese out until it is room temperature.  In a medium bowl beat whipping cream with a mixer until stiff peaks form.  Set aside.  In a small bowl dissolve gelatin in boiling water.  In a large bowl beat the cream cheese until it is smooth, no lumps.  Continue beating on low speed and drizzle in the gelatin mixture.  Once blended add sweetener and vanilla.  Fold in whipped cream until well blended.  Pour into 9 inch pie plate.  Chill in the refrigerator four hours or overnight.  Serves 8. 

Approximately = 2g carbs, 21g fat, 3g protein per slice (plain).

 

There are so many varieties of flavors I like to do with this recipe: 

Raspberry – substitute one small pkg. sugar free raspberry gelatin for the unflavored gelatin and sweetener.  Fold in a cup of frozen raspberries before pouring into pie plate. 

Strawberry – substitute one small pkg. sugar free strawberry gelatin for the unflavored gelatin and sweetener.  Fold in a cup of fresh or frozen of sliced strawberries before pouring into pie plate. 

Lemon Blueberry – substitute one small pkg. sugar free lemon gelatin for the unflavored gelatin and sweetener.  Fold in a cup of frozen blueberries before pouring into pie plate.

 

Add just a little more decadence with a sour cream layer across the top: 

Sour Cream Layer - mix one packet of sweetener into a half cup of sour cream.  Spread across cheesecake and chill until set.

 

I will often make my cheesecake without a crust, however if I do feel like I want a “graham cracker” crust I have that covered too. 

Low Carb No Bake Crust – Stir together ¾ cups almond flour, two packets, sweetener and ¼ cup (half stick) melted butter in a bowl until crumbly.  Press crumb mixture into a pie plate and chill in refrigerator while you make the cheesecake. 

This recipe makes eight nice servings and if you feel the need to “gild the lily” just a bit you can add a nice dollop of whipped cream on top as well.  Oh, yeah!  Give this easy no bake cheesecake a try and let me know what you think.  Crust?  No crust?  Either way I think you will really like this recipe.