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almond flour cheesecake
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No Bake Keto Almond Cheesecake Recipe

A rich and creamy no bake keto almond cheesecake topped with sliced toasted almonds.
Prep Time10 mins
Refrigeration Time2 hrs
Total Time2 hrs 10 mins
Course: Dessert
Keyword: keto cheesecake, keto no bake cheesecake
Servings: 8 slices
Calories: 266kcal

Ingredients

Crust

Cheesecake

Instructions

  • In a bowl, whisk together your almond flour, sweetener, cinnamon and salt for the crust.
  • Add the 3 tbsp of melted butter and stir until everything is mixed and a crumbly dough forms.
  • Line a 9x5 inch loaf pan with parchment paper. Use your hands to press the dough evenly into the bottom of the loaf pan. Set the crust aside.
  • In a glass measuring cup or microwavable cup add your cold sour cream and the gelatin. Give it a quick stir, then let it sit while you make the rest of the filling.
  • In a bowl, beat the softened cream cheese, sweetener and vanilla extract until light and fluffy (~1min).
  • After the gelatin and sour cream have sat for at least 5min, microwave them for 30-40s. Stir until the gelatin has dissolved (microwave for another 10-15s if needed).
  • Now add the hot gelatin mixture to your cream cheese and beat again until smooth (be careful not to splash hot liquid).
  • Pour this mixture over your crust and tap the pan on the counter or use a spatula to make sure the top is even.
  • Sprinkle the cheesecake with sliced almonds. To toast them, simply toss some onto a baking sheet and broil on high for a couple minutes (watch VERY closely, they can burn easily).
  • Place the cake in the fridge uncovered for at least 2-3 hours or until it's set (the cake should be soft and jiggly but still hold together).
  • Take your cheesecake out of the fridge and gently lift it out of the pan using the parchment paper. Slowly peel the parchment off the sides of the cheesecake. Slice into 8 squares and top with the strawberry sauce (or serve whole). Enjoy your No Bake Keto Almond Cheesecake.

Video

Notes

Ingredient Links:

  • Almond Flour 
  • Powdered Monkfruit Sweetener - You can use any sweetener you prefer. This is just one of my favourites! It's super fine and blends seamlessly into no bake desserts without any granular texture.
  • Vanilla Extract - Pure or artificial both work just as well.
  • Almond Extract - I prefer pure but artificial also works!
  • Gelatin Powder - I use the Organika brand!
 

Tools I Used To Make No Bake Keto Almond Cheesecake

  • Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. I appreciate your support so much guys!
  • Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
  • Hand Mixer
  • 9x5 inch loaf pan (8x4 works as well)
  • Parchment paper
  • Spatula
  • Knife
 

Tips For Making Keto No Bake Almond Cheesecake

  • When making this recipe, make sure your cream cheese is already room temperature and you sour cream is cold for best results.
  • These bars are great with all kinds of toppings like blueberries, raspberries, melted chocolate, coconut and more if you ever want to switch it up!
  • If you don't have sour cream, you can sub heavy cream.
  • Feel free to branch out and try a pecan or hazelnut flour crust for this cheesecake! You can even make it crustless if you are trying to save calories.
  • Nutrition information includes slivered almonds on top.*
  • Store this keto no bake cheesecake in an airtight container in the fridge for up to 5 days (after the cake has set and been sliced) OR freeze and thaw later for a future snack.
  • If freezing, it's best to freeze slices flat on a baking sheet uncovered just until solid then move to an airtight container and place a piece of wax paper on top of the slices to prevent freezer burn. When later thawing the cake, remove the piece of wax paper and leave the container uncovered on the counter until thawed. 

Nutrition

Serving: 1slice | Calories: 266kcal | Carbohydrates: 3.6g | Protein: 6g | Fat: 23g | Fiber: 1.9g