This cheesecake recipe is so easy and with a simple low-carb crust, you’ll want it every day.
I used zuga as my sweetener and vanilla pudding for the filling. But if you add in some extra flavor like I did, some peanut butter and cocoa powder…Boooom ? so good!
Keto Cheesecake
Equipment
- Food Procesor
Ingredients
For the crust
- 1 cup almonds
- 1 cup pecans
- 1 tbl sweetener
- 5 tbls melted butter
For the filling
- 1 Pudding or jello mix
- 2 cups unsweetened coconut milk
- 1 cup peanut butter
- 1/2 cup cocoa powder
- 1 brick cream cheese
Instructions
For the crust
- Blend in the food processor your pecans, almonds and selected sweetener and butter
- Press into baking pan and bake in the oven at 350°F for 10 minutes or until golden brown
For the filling
- Blend a pack of pudding or jello with 2 cups of unsweetened coconut milk, 1 cup of peanut butter, 1/2 cup of cocoa, and a brick of cream cheese
Putting together the cheesecake
- Once the crust is cooled, pour in the filling
- Then, let the cheesecake set in the fridge or freezer (depending on the consistency you want)
- To serve, you can top the cheesecake slice with some melted stevia chocolate and whip cream
If you keep the cheesecake cooling in the fridge it will have a more mousse like consistency ??
And if you want to check out my video on this recipe click here!
Enjoy!
ElleAura is a registered nurse and keto coach in Calgary, AB. She empowers individuals from all walks of life to live a happier and healthier life through keto. She was tired of hurting, having mood swings, getting terrible sleep and deteriorating self confidence. So she took a leap of faith, and became an independent Pruvit promoter. It was the best $50 investment of her life! Want to learn more about the opportunity? Click here!
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