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Keto Candy Cane Cheesecake
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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.
Course Dessert
Keyword candy cane cheesecake
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Servings 10 servings
Calories 345kcal

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Pie Plate

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

  • Blend together all of the ingredients for the crust until well combined, and press into a well greased pie plate.
  • In a mixing bowl, stir together the boiling water and gelatin powder, and let sit for 5 minutes.
  • Place the heavy whipping cream into a mixing bowl, and beat until it forms stiff peaks.
  • Add the cream cheese, Greek yogurt, Swerve and peppermint extract into the mixing bowl with the gelatin, and beat until smooth and creamy.
  • Fold the heavy whipping cream into the cream cheese mixture until well combined.
  • Smooth the mixture over the crust.
  • Sprinkle the crushed candies over the top of the pie.
  • Chill the pie for at least 4 hours before serving.

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.