2 tbsp unsweetened shredded coconut (optional, for added texture)
2 tbsp erythritol or your preferred keto sweetener
4 tbsp melted butter
1 tsp vanilla extract
For the Filling:
2 cups full-fat Greek yogurt (unsweetened)
8 oz cream cheese (softened)
1/2 cup heavy cream
1/4 cup erythritol or preferred keto sweetener
1 tsp vanilla extract
1 tbsp lemon juice (optional, for a little tang)
1/2 tsp powdered gelatin (optional, for firmness)
Instructions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a bowl, mix together the almond flour, shredded coconut (if using), erythritol, melted butter, and vanilla extract.
Press the mixture into the bottom of a greased 9-inch cheesecake pan or springform pan, creating an even layer.
Bake the crust for 10–12 minutes, until golden and firm. Set aside to cool.
2. Prepare the Filling:
In a mixing bowl, blend the cream cheese, Greek yogurt, heavy cream, erythritol, vanilla extract, and lemon juice until smooth and creamy.
If you’re using gelatin, dissolve it in a small amount of water (about 2 tbsp) and heat it gently until fully dissolved. Add this to the filling mixture and stir well.
Taste and adjust sweetness if needed by adding more erythritol.
3. Assemble the Cheesecake:
Pour the filling over the cooled crust in the pan.
Smooth the top with a spatula and refrigerate for at least 4–6 hours (overnight is best) to allow it to set properly.
4. Serve:
Once set, slice and serve! You can top it with fresh berries or a drizzle of sugar-free syrup if desired.
