Keto Dairy-Free Cheesecake
Prep Time 15 minutes mins
Total Time 15 minutes mins
Servings 16
Calories 241 kcal
For the crust
- 2 cups (240g) 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
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.
Calories: 241kcalCarbohydrates: 7gProtein: 5gFat: 23gFiber: 2gSugar: 2g