You can enjoy the creamy goodness of cheesecake without feeling bad about it. This no-bake keto cheesecake serves one and is rich and creamy. It's perfect for satisfying your sweet tooth while staying low-carb.
Ingredients: 1/4 cup almond flour. 1 tablespoon powdered erythritol. 1 tablespoon melted butter. 2 oz cream cheese, softened. 1 tablespoon sour cream. 1/4 teaspoon vanilla extract. 1 tablespoon powdered erythritol for cheesecake filling. 1 tablespoon heavy cream. 1 teaspoon lemon juice. Optional: berries or whipped cream for topping.
Instructions: In a small bowl, mix almond flour, 1 tablespoon powdered erythritol, and melted butter to form the crust. Press the crust mixture into the bottom of a small jar or ramekin. In another bowl, beat softened cream cheese, sour cream, vanilla extract, 1 tablespoon powdered erythritol, heavy cream, and lemon juice until smooth. Pour the cheesecake filling over the crust. Chill in the refrigerator for at least 1 hour or until set. Top with berries or whipped cream if desired before serving.
Prep Time: 15 minutes
Cook Time: 0 minutes
International Conference on Electrical, Electronic and Systems Engineering
