crack

Ingredients:
For the crust:
¼ cup powdered erythritol (or any keto-friendly sweetener)
1/3 cup melted butter
For the filling:
16 oz cream cheese, softened
½ cup powdered erythritol (adjust to taste)
1 tsp vanilla extract
½ cup heavy cream
Instructions:
For the crust:
In a mixing bowl, combine the almond flour and powdered erythritol.
Pour in the melted butter and mix well until the mixture resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon or a flat-bottomed glass to help compact it.
Place the crust in the refrigerator to set while you prepare the filling.
For the filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered erythritol and vanilla extract. Beat again until well combined and smooth.
In a separate bowl, whip the heavy cream until it forms stiff peaks.
Gently fold the whipped cream into the cream cheese mixture until everything is well incorporated.
Assembling the cheesecake:
Take the springform pan with the crust from the refrigerator.
Carefully spread the cream cheese filling over the crust, smoothing the top with a spatula.
Cover the pan with plastic wrap or aluminum foil and place it in the refrigerator to chill for at least 4 hours, preferably overnight. This will allow the flavors to meld and the cheesecake to set.
Optional: Before serving, you can add toppings such as fresh berries (strawberries, raspberries, blueberries) or a drizzle of sugar-free chocolate sauce.
Enjoy your delicious keto and low-carb no-bake cheesecake!
Please note that nutritional values can vary based on the specific products and brands you use, so it’s a good idea to calculate the nutritional information based on the ingredients you have on hand.