Description
This No Bake Low Carb Keto Cranberry Holiday Cheesecake is a deliciously creamy dessert perfect for the holidays, packed with flavors and low in carbs.
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup erythritol or sweetener of choice
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup powdered erythritol
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup cranberries, fresh or frozen
- ¼ cup water
- 2 tablespoons lemon juice
- 1 tablespoon gelatin (optional)
Instructions
- In a mixing bowl, combine almond flour, erythritol, and melted butter to form the crust.
- Press the mixture into the bottom of a springform pan.
- In another bowl, beat the cream cheese until smooth, then add powdered erythritol and vanilla extract.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Spread the cheesecake mixture over the crust and refrigerate for at least 4 hours.
- For the cranberry topping, combine cranberries, water, and lemon juice in a saucepan, cook until cranberries burst.
- If using gelatin, dissolve it in a little warm water and add to cranberry mixture.
- Let the cranberry topping cool before pouring it over the cheesecake.
- Chill again until set. Serve and enjoy!
Notes
- Make sure the cream cheese is softened for easy mixing.
- Feel free to adjust the sweetness to your taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg