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Keto Candy Cane Cheesecake

Keto Candy Cane Cheesecake
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Indulge in the festive spirit with our Keto Candy Cane Cheesecake, a no-bake delight that’s perfect for holiday gatherings or cozy nights at home. This creamy cheesecake features a velvety filling infused with refreshing peppermint, all sitting atop a buttery almond flour crust. At only 6 net carbs per slice, this delightful dessert satisfies your sweet cravings without compromising your low-carb lifestyle. With just 25 minutes of prep time, you can quickly whip up this showstopper to share with family and friends. Once chilled, each slice promises a burst of flavor, making it an essential addition to your holiday dessert table.

Ingredients

Scale
  • 1 1/2 cups Almond Flour
  • 6 tbsp Melted Butter
  • 2 ounces Cream Cheese (softened)
  • 1/4 cup Swerve Confectioner’s Sugar Substitute
  • 3 tbsp Cocoa Powder (unsweetened)
  • 14 ounces Cream Cheese (softened)
  • 1/3 cup Plain Greek Yogurt
  • 1 cup Swerve Confectioner’s Sugar Substitute
  • 1 tsp Peppermint Extract
  • 1 cup Heavy Whipping Cream
  • 1 tbsp Boiling Water
  • 2 tsp Plain vegan gelatin Powder
  • 5–6 Sugar-Free Peppermint Candies (crushed)

Instructions

  1. Prepare the crust by blending almond flour, melted butter, softened cream cheese, sugar substitute, and cocoa powder until well combined. Press into a greased pie plate.
  2. In a bowl, mix boiling water and vegan gelatin powder; set aside to thicken.
  3. Whip heavy cream in another bowl until stiff peaks form.
  4. In a separate bowl, combine softened cream cheese, Greek yogurt, sugar substitute, and peppermint extract with the gelatin mixture until smooth.
  5. Gently fold in whipped cream until fully incorporated.
  6. Spread the filling evenly over the crust and chill for at least 4 hours.
  7. Garnish with crushed sugar-free peppermint candies before serving.

Nutrition

Find it online: https://www.kitchenstorydaily.com/keto-candy-cane-cheesecake/