Indulge in a guilt-free dessert with this delectable keto cheesecake recipe.

Perfectly creamy and rich, this cheesecake allows you to satisfy your sweet tooth while staying true to your low-carb lifestyle. Made with a buttery almond flour crust and a luscious, tangy filling, this keto cheesecake is sure to become a favorite for those seeking a delicious treat without the sugar. Whether you’re new to keto or a seasoned pro, this recipe offers a delightful twist on the classic cheesecake that everyone can enjoy.

Ingredients for Keto Cheesecake Crust

• ½ cup chopped Medjool Dates (or Deglet dates, re-hydrated if needed)
• ½ cup walnuts or almonds
• ¼ tsp sea salt

Directions for Crust

1. Add walnuts,or Almonds, salt, and dates to a food processor. Pulse until finely chopped or as chunky as you prefer.
2. Scoop out the mixture, ensuring it sticks together.
3. Press the crust into a 7” spring pan or a wide bowl lined with Saran wrap to prevent sticking. Press evenly, working up the sides about 1/3 of the way.
4. Refrigerate or freeze while you prepare the filling.

Ingredients for Filling

• 1 ½ cups raw cashews (soaked overnight)
• 2 tbsp coconut milk (from a can)
• 2 small or 1 large ripe banana (mashed)
• 1/3 cup raw coconut oil
• 1/3 cup agave nectar (or maple syrup)
• Juice of two lemons

Directions for Filling

1. Melt coconut oil in a small pan. Add maple syrup, then remove from heat.
2. Add the mixture to a Vita-Mix with cashews and lemon juice. Blend until creamy, using the plunger as needed.
3. Scoop out 2/3 of the mixture and spread it in an even layer over the crust.
4. Add mashed bananas and coconut milk to the remaining filling in the Vita-Mix. Blend until smooth.
5. Spread the banana filling as the third layer over the crust.
6. Freeze until set.
7. Lift the cake out by holding the sides of the wrap. Place on a serving dish and let it sit out for an hour before serving.

Topping Options

• Shaved or shredded coconut