In food processor, mix the dry ingredients together (almond flour, coconut flour, xanthan gum, baking powder, erythritol and salt.)
Working quickly, cut the cold butter into chunks and add to the dry ingredients. Using a food processor pulse on high (about 20 - 30 seconds) until combined or mash with 2 forks.
Line the bottom of a 22cm / 8.5 inch springform cake tin, grease the inside and greaseproof with butter. Press along the base and 1/2 way up the sides. Top tip to get neat sides is to get a glass and press around the edges. Place in the fridge to set whilst you make the filling.
FILLING
Add the cream cheese and powdered erythritol to a mixing bowl. Beat with an electric mixer to combine, don’t over beat, just until combined. Stir through the lemon zest, lemon juice and salt with a spatula.
In a separate bowl, whip the cream until thick, just under stiff peaks.
Fold the cream through the cream cheese with a spatula to combine. Taste and adjust the sweetness to taste.
Spoon the filling on top of the base and smooth with a silicone spatula.
Place in the fridge to fully set, about 8 hours, or overnight. Alternatively, place in the freezer until set. Finish off in the freezer for about 40 minutes to one hour to make nice and firm for slicing. If you accidentally leave in the freezer too long, simply allow to come to room temperature a bit before slicing.
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Nutrition Facts
Keto Cheesecake No Bake
Amount Per Serving
Calories 322Calories from Fat 299
% Daily Value*
Fat 33.2g51%
Carbohydrates 8g3%
Protein 6.8g14%
Net Carbs 4g
* Percent Daily Values are based on a 2000 calorie keto diet.