Kelly's No-Bake Cheesecake Recipe

This cheesecake is wonderful. Smooth, creamy, rich, and sweet. Small portions are advised. You can halve the filling recipe, but don't halve the crust, or you won't have enough. You can also skip the crust and have a cheesecake "mousse" or "pudding."

CRUST
2 cups almond meal or flour (88 g fat, 40 g protein, 24 g net carbs)
1/4 cup xylitol, powdered (0 g fat, 0 g protein, 24 g net carbs)
OR 1/4 cup erythritol, powdered (0 g fat, 0 g protein, 3 g net carbs)
1/4 cup melted butter (46 g fat, 0 g protein, 0 g carbs)

Note: measure sweetener before powdering (a magic bullet or coffee grinder works well), and you may need a little more butter, I used 6 tablespoons to hold it all together

Preheat oven to 375 degrees. In a 9-inch springform pan, mix all ingredients well. Press crust evenly into pan, using nonstick-sprayed hands or the back of a spoon. Bake for 8 to 12 minutes, until the crust is lightly browned around the edges. Remove and cool. To speed up cooling, you can place it in the freezer or fridge.

FILLING

3 cups heavy whipping cream (264 g fat, 15 g protein, 20 g carbs)
3 Tbsp vanilla extract (0 g fat, 0 g protein, 5 g carbs)
2 droppers stevia (0 g fat, 0 g protein, 0 g carbs)

In a stand mixer, using the whisk attachment, whip together until stiff peaks form. Remove from mixer into a large bowl and put in fridge to keep cool.

6 x 8 oz. cream cheese, softened (465 g fat, 81 g protein, 56 g carbs)
3 Tbsp vanilla extract (0 g fat, 0 g protein, 5 g carbs)
3 Tbsp lemon juice (0 g fat, 0 g protein, 3 g carbs)
2 cups xylitol, powdered (0 g fat, 0 g protein, 192 g net carbs)
OR 2 cups erythritol, powdered (0 g fat, 0 g protein, 20 g net carbs)
PLUS Stevia to taste if using erythritol (0 g fat, 0 g protein, 0 g carbs)

In a stand mixer, using the paddle attachment, blend together until smooth and creamy. Remove whipped cream mixture from fridge, and add the cream cheese mixture. Mix well, as gently as possible. Depending on the depth of your springform pan, all of the mixture may not fit in the crust. Don't worry, store it in the fridge and it makes a wonderful cheesecake mousse/pudding.

If your fridge is too warm, you can store this in the freezer.

Nutrition totals for the entire recipe:
With xylitol: 863 g fat, 136 g protein, 329 g carbs
With erythritol/stevia: 863 g fat, 136 g protein, 136 g carbs

Nutrition totals for 1/12 of the recipe:
With xylitol: 72 g fat, 11.5 g protein, 27.4 g carbs
With erythritol/stevia: 72 g fat, 11.5 g protein, 11.5 g carbs

If you remove the crust, you save a lot of carbs, but you give up the protein.
Just the crust with xylitol: 134 g fat, 40 g protein, 48 g carbs
Just the crust with erythritol/stevia: 134 g fat, 40 g protein, 27 g carbs

And finally, you can use the cheesecake mousse on a fat fast. Halve the filling recipe, and then divide in 12 portions. Per serving: 315 calories, 31 g fat, 4 g protein, 5 g carbs, 88.6% fat.