Name: Keto Dairy-Free Cheesecake Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups (240 g) almond flour; 4-5 Tablespoons (60-75 ml) coconut oil; Dash of salt; Erythritol to taste; 2 cups raw cashews, soaked for at least 4 hours and up to 8 hours; 1/2 cup (120 ml) coconut oil; 1/2 cup (120 ml) coconut cream; Erythritol to taste; Dash of salt; 1 Tablespoon lemon zest; 2 Tablespoons (30 ml) lemon juice; 1 Tablespoon (15 ml) vanilla extract

Description

If this doesn’t make your day, I don’t know what will: a dairy-free, Keto-friendly cheesecake recipe!

Ingredients

For the crust:

2 cups (240 g) almond flour
4–5 Tablespoons (60–75 ml) coconut oil
Dash of salt
Erythritol to taste

For the cheesecake mixture:

2 cups raw cashews, soaked for at least 4 hours and up to 8 hours
1/2 cup (120 ml) coconut oil
1/2 cup (120 ml) coconut cream
Erythritol to taste
Dash of salt
1 Tablespoon lemon zest
2 Tablespoons (30 ml) lemon juice
1 Tablespoon (15 ml) vanilla extract

Instructions

Blend crust ingredients and press into bottom of a 9-inch springform cake pan.
Blend cheesecake ingredients and pour over the crust.
Freeze for 2+ hours.
Top with berries and additional grated lemon zest, to taste.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 5 g.

Nutrition

Calories: 241
Sugar: 2 g
Fat: 23 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 5 g