This low carb keto cheesecake recipe is so quick and delicious! If you are looking for a carnivore friendly, somewhat no bake recipe, look no further! This is it!
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Over on my YouTube channel I recently shared a really delicious low carb keto cheesecake recipe. It is so good and I know you’ll love it!
Having a food processor and blender make throwing this cheesecake together so easy! If you don’t have a food processor, you can use a rolling pin to crush the pork rinds and then a fork to mix the crust together. The filling is easy to mix in a stand mixer or with a hand mixer.
You could add all sorts of things to this cheesecake. Lemon juice and raspberries would go great together. Top it will whatever your favorite cheesecake topping is. A little caramel and chocolate drizzle, with some course salt and chopped pecans sounds heavenly!
If you are looking for some dinner inspiration, try one of these quick and easy dinner recipes for large families!
Low Carb Keto Cheesecake Recipe
Equipment
- 1 food processor
- 1 blender
- 1 9 inch pie plate
Ingredients
- 2 cups finely crushed pork rinds
- 2/3 cup Swerve sweetener
- 4 tbsp melted butter
- 2 8 oz cream cheese
- 4 cups heavy whipping cream
- 1.5 tsp vanilla extract
- 1.5 cups Swerve sweetener
- 1/3 cup warm water
- 4 tbsp beef gelatin
Instructions
- Combine the pork rinds, 2/3 cup swerve and melted butter in a food processor. Process until combined.
- Grease a 9 inch pie pan. Pour crust mixture into pan and spread to cover pan.
- Bake at 350 degrees F for 10-15 minutes.
- Remove from oven and let cool while you make the filling.
- Put the warm water and gelatin in a small bowl. Stir with a fork until combined.
- Add the cream cheese, heavy cream, vanilla and 1.5 cups of Swerve into blender. Blend for 30 seconds to 1 minute on medium.
- Add the gelatin mixture to the cream cheese mixture and blend for 10-20 more seconds.
- Pour the filling onto the cooled crust and spread.
- Keep covered in the fridge until ready to serve.
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