Ingredients
Almond flour (1 cup)
Erythritol (granulated, 2 tablespoons for crust)
Melted butter (1/4 cup)
Salt (1/4 teaspoon for crust, 1/8 teaspoon for filling)
Cream cheese (16 ounces, softened)
Erythritol (powdered, 1/2 cup for filling)
Heavy cream (1/2 cup, cold)
Vanilla extract (1 teaspoon)
Lemon juice (1 tablespoon)
Optional toppings: fresh berries, sugar-free chocolate shavings, whipped cream
Instructions
1. Step 1: Prepare the Crust. In a medium bowl, combine almond flour, 2 tablespoons granulated erythritol, and a pinch of salt. Pour in melted butter and mix until resembles wet sand. Divide evenly among 6 small jars (4-6 oz each) and press firmly into the bottom. Refrigerate 15-20 minutes.
2. Step 2: Make the Cheesecake Filling. In a chilled bowl, whip cold heavy cream to stiff peaks; set aside. In another large bowl, beat softened cream cheese with powdered erythritol and a pinch of salt until smooth (2-3 minutes). Beat in vanilla and lemon juice until just combined. Gently fold in whipped cream with a spatula until no streaks remain.
3. Step 3: Assemble and Chill. Spoon or pipe filling evenly over crusts. Smooth tops. Cover jars and refrigerate at least 3-4 hours (preferably overnight) until set. Add toppings just before serving, if desired.
Notes
Room temperature cream cheese is essential for a smooth filling. Use powdered sweetener to avoid grittiness. Chill jars overnight for best texture. Store in refrigerator up to 4-5 days. Freeze for up to 1 month (thaw in refrigerator). Toppings should be added just before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake (mix, layer, chill)
- Cuisine: American
- Diet: Low-carb, Keto, Gluten-free
Nutrition
- Serving Size: 1 jar
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg