Keto Cheesecake

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

Add walnuts,or Almonds, salt, and dates to a food processor. Pulse until finely chopped or as chunky as you prefer.
Scoop out the mixture, ensuring it sticks together.
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.
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

Melt coconut oil in a small pan. Add maple syrup, then remove from heat.
Add the mixture to a Vita-Mix with cashews and lemon juice. Blend until creamy, using the plunger as needed.
Scoop out 2/3 of the mixture and spread it in an even layer over the crust.
Add mashed bananas and coconut milk to the remaining filling in the Vita-Mix. Blend until smooth.
Spread the banana filling as the third layer over the crust.
Freeze until set.
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.