Snickerdoodle Keto Cheesecake No Bake (Low Carb, Sugar Free)

This keto cheesecake no bake snickerdoodle version is super easy and sweet. Low carb with an almond flour crust or crustless sweetened with stevia.







Ingredients

    cheesecake crust
  • 1/4 teaspoon Salt
  • 1 teaspoon ground cinnamon
  • 4 tablespoon butter
  • 1 cup blanched almond flour
  • 2 tablespoon sugar free maple syrup
  • Keto cheesecake filling
  • 1/4 cup Powdered sweetener
  • 16 ounces Cream Cheese
  • 1/4 cup Sour Cream
  • 1/4 teaspoon Cream of tartar
  • 1/2 teaspoon Liquid stevia
  • 1/2 teaspoon ground cinnamon
  • Cinnamon sugar topping
  • 1 tablespoon granulated sweetener or Sukrin gold
  • 1 teaspoon ground cinnamon






Instructions

    cheesecake crust
  1. bring butter to room temperature

  2. Combine all ingredients in bowl and add butter in slices. With a hand mixer combine it all until fully combines

  3. Press crust out in a 8x8 baking dish. If not cooking proceed to cheesecake filling. If baking now place in oven at 350ºF for 10-12 minutes for crust to brown

  4. keto cheesecake filing
  5. bring cream cheese to room temperature. It's a option to bring the sour cream but it isn't important but I do bring that to room temp myself

  6. cream sour cream and cream cheese together

  7. After that you can toss all the remaining cheesecake ingredients in, in no particular order then using a hand mixer mix well

  8. Spread it across your crust in the 8x8 pan and sprinkle topping across the top as evenly as possible.

  9. Refrigerate 2-4 hours for setting




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