This Keto Cheesecake recipe is so easy to make and the perfect low carb dessert for summer parties, picnics, pot lucks and barbecues. It's no bake, sugar-free and only requires 15 minutes of prep time.
Grease or line the bottom of a 9 inch spring-form pan.
In a large bowl, mix together the almond flour, melted butter, sweetener, vanilla and salt until combined. Using your hands, press dough firmly into the spring-form pan. Freeze while you prepare the filling.
Puree the berries and sweetener in a blender. Add the cream cheese and blend until smooth. Add the sour cream and vanilla until smooth and lump-free.
In a separate bowl or stand mixer, beat the cold heavy cream until stiff-peaks form. Fold into the cheesecake filling.
Remove crust from freezer and pour batter over the prepared crust. Cover with plastic wrap and chill in the fridge for at least 5 hours or overnight (or freeze for 2-3 hours) before serving.
Once the cheesecake is firm, run a sharp knife along the inside of the springform to release the cake before you open the springform.
DECORATE: Decorate with fresh blackberries, blueberries, raspberries and strawberry slices on the sides and on top, if desired.
Optional: To decorate the sides of the cake: Press berries firmly into the side of the cake, standing up with alternating berries. If they do not stay, brush some glaze on one side and press that side into the cheesecake to stick.