Keto Low Carb No-Bake Peppermint Cheesecake
This keto Low Carb Peppermint Cheesecake is so easy to make and has the most amazing texture. It will impress everyone you serve it on your Christmas celebration!
Servings Prep Time
12slices 15minutes
Servings Prep Time
12slices 15minutes
  • 1 1/4cup almond flour
  • 1/4 cup cocoa powder
  • 1/4cup low carb sweetener
  • 4tbsp buttermelted
  • 8oz Cream Cheese
  • 3/4cup low carb sweetener
  • 3tbsp heavy whipping cream
  • 1tsp peppermint extract
  • 1/4cup sour cream
  • 1cup raspberries puree
  • 1cup whipping cream
  • 2tbsp low carb sweetener
  • 1/2tsp Vanilla Extract
  • 1once dark chocolate
  1. Combine the melted butter, almond flour, cocoa powder, and low carb sweetener in a medium mixing bowl. You want to make sure all the dry ingredients are mixed into the butter.
  2. Put the mixture in a 10-inch springform pan and press the crust into the bottom. Some people like using a glass to press it in, but I just use my fingers. Place in the freezer while you make the filling
  1. In a large bowl, beat the cream cheese with the sweetener until smooth. Beat in sour cream, whipping cream, and extracts until combined. Add the raspberry puree.
  2. Carefully spread filling over crust. Set in the fridge to firm and refrigerate for at least 3-4 hours or until set.
  1. In a small, heavy saucepan, over medium-low heat, combine heavy whipping cream and the chocolate.
  2. When the chocolate begins to melt, whisk constantly until the mixture becomes smooth and glossy. Cool and pour over the cheesecake and serve.

Sharing is caring!