Keto Candy Cane Cheesecake
Save your leftover candy canes and use them to make a sweet keto candy cane cheesecake. It's a no-bake recipe with 6 grams net carbs/serving.
Ingredients
Gluten-Free Crust
- 1 1/2 cups Almond Flour
- 6 tbsp Melted Butter
- 2 ounces Cream Cheese softened
- 1/4 cup Swerve Confectioner's Sugar Substitute
- 3 tbsp Cocoa Powder unsweetened
Candy Cane Cheesecake
- 14 ounces Cream Cheese softened
- 1/3 cup Plain Greek Yogurt
- 1 cup Swerve Confectioner's Sugar Substitute
- 1 tsp Peppermint Extract
- 1 cup Heavy Whipping Cream
- 1 tbsp Boiling Water
- 2 tsp Plain Gelatin Powder
- 5-6 Sugar-Free Peppermint Candies crushed
Instructions
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Blend together all of the ingredients for the crust until well combined, and press into a well greased pie plate.
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In a mixing bowl, stir together the boiling water and gelatin powder, and let sit for 5 minutes.
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Place the heavy whipping cream into a mixing bowl, and beat until it forms stiff peaks.
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Add the cream cheese, Greek yogurt, Swerve and peppermint extract into the mixing bowl with the gelatin, and beat until smooth and creamy.
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Fold the heavy whipping cream into the cream cheese mixture until well combined.
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Smooth the mixture over the crust.
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Sprinkle the crushed candies over the top of the pie.
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Chill the pie for at least 4 hours before serving.
Recipe Notes
Calories: 345
Net Carbs: 6 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.