This No Bake Keto Cheesecake in a jar is heavenly with a smooth, creamy texture that is not too sweet and served in a cute jar!
You will not believe how easy this keto treat is to make. These desserts are a perfectly portioned treat for the whole after dinner or make a great mini desserts for a baby shower, bridal party or any gathering. You can eat them plain or add a delicious topping such as berries, nuts or keto whipped cream. However, you serve, it will definitely be a hit!
For this recipe I used Lakanto Monkfruit powdered sweetener, which is keto friendly. If you’re wanting to try the Lakanto Monkfruit Powdered Sweetener or any other Lakanto products visit them here and enter the code KETO at checkout for a discount.
Graham Cracker Crust Ingredients
4 tsp almond flour
1 1/2 tsp Lakanto Monkfruit Powdered Sweetener
1/4 tsp cinnamon (or cardamom)
Pinch salt
1 1/2 tsp melted unsalted butter (I like to use Kerrygold butter)
Cheesecake Ingredients
8 tsp sour cream (or 6 tsp Greek yogurt)
5/8 cup cream cheese at room temperature
2 tbsp unsalted butter at room temperature
2-3 tbsp Lakanto Monkfruit Powdered Sweetener
1/2 tsp vanilla extract
1/4 tsp lemon juice (add more for taste)
How to Make Keto Almond Flour Crust
In a skillet or pan lightly toast the almond flour over medium heat till it turns golden brown. It should take 2-4 mins but can take less time depending on your stove.
Add toasted almond flour to a bowl and mix in cinnamon (or cardamom), salt, and butter and sweetener, and mix thoroughly. Press mixture gently into service dish to form crust shape.
How to Make No Bake Keto Cheesecake
In a medium bowl add the sour cream and beat until whipped. Set aside.
In a separate medium bowl, add butter and cream cheese and beat until creamed. Add sweetener, vanilla extract, lemon juice, and beat to combine. Do not over mix. Gently fold in whipped sour cream.
Either pipe of scope in the mixture on top of the almond flour crust. Let set in the fridge for a few hours or in the freezer for 40 mins.
Serve plain or with your choice of toppings: berries, nuts, whipped cream).
No Bake Keto Cheesecake
Ingredients
Graham Cracker Crust Ingredients
- 4 tsp almond flour
- 1 1/2 tsp Lakanto Monkfruit Powdered Sweetener
- 1/4 tsp cinnamon (or cardamom)
- Pinch salt
- 1 1/2 tsp melted unsalted butter (I like to use Kerrygold butter)
Cheesecake Ingredients
- 8 tsp sour cream (or 6 tsp Greek yogurt)
- 5/8 cup cream cheese at room temperature
- 2 tbsp unsalted butter at room temperature
- 2-3 tbsp Lakanto Monkfruit Powdered Sweetener
- 1/2 tsp vanilla extract
- 1/4 tsp lemon juice (add more for taste)
Instructions
How to Make Keto Almond Flour Crust
- In a skillet or pan lightly toast the almond flour over medium heat till it turns golden brown. It should take 2-4 mins but can take less time depending on your stove.
- Add toasted almond flour to a bowl and mix in cinnamon (or cardamom), salt, and butter and sweetener, and mix thoroughly. Press mixture gently into service dish to form crust shape.
How to Make No Bake Keto Cheesecake
- In a medium bowl add the sour cream and beat until whipped. Set aside.
- In a separate medium bowl, add butter and cream cheese and beat until creamed. Add sweetener, vanilla extract, lemon juice, and beat to combine. Do not over mix. Gently fold in whipped sour cream.
- Either pipe of scope in the mixture on top of the almond flour crust. Let set in the fridge for a few hours or in the freezer for 40 mins.
- Serve plain or with your choice of toppings: berries, nuts, whipped cream).
If you’re looking for other Keto dessert recipes, check these out!
Strawberry Cheesecake Fat Bombs
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