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Keto Low Carb Cheesecake Cream Pie

Keto Low Carb Cheesecake Cream Pie Recipe

Allan
This Keto Low Carb Cheesecake Cream Pie is a rich, creamy, and satisfying dessert that’s completely sugar-free and keto-friendly. With a buttery almond flour crust and a smooth, fluffy filling, it’s the perfect way to indulge while staying on track with your low-carb lifestyle!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine Keto, Low Carb
Servings 8 slices
Calories 320 kcal

Ingredients
  

For the Crust:

  • 1 ½ cups almond flour
  • ¼ cup butter melted
  • 2 tbsp powdered erythritol
  • ½ tsp vanilla extract

For the Cheesecake Filling:

  • 16 oz cream cheese softened
  • ½ cup powdered erythritol
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1 tbsp lemon juice

Instructions
 

  • Mix almond flour, melted butter, powdered sweetener, and vanilla extract in a bowl until well combined.
  • Press the mixture evenly into a pie pan, ensuring it is firmly compacted.
  • Place the crust in the fridge to chill while preparing the filling.
  • In a separate bowl, beat softened cream cheese, powdered sweetener, vanilla extract, and lemon juice until smooth and creamy.
  • In another bowl, whip the heavy cream until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  • Spread the cheesecake filling evenly over the chilled crust.
  • Refrigerate for at least 4 hours or until set.
  • Slice and serve chilled. Enjoy!