Keto Cereal Bottom Cheesecake

Satiate your sweet tooth without the guilt with this delicious, low carb dessert. Best of all? This keto-approved Cereal Bottom Cheesecake is easy to make. Feel free to try it with all of our low-carb cereal flavors!Β 


For the Filling

  • 16 oz Cream Cheese, softened 3/4 cup
  • Powdered Low Carb Sweetener of Choice, divided
  • Β½ cup Heavy Cream
  • 1 tsp Vanilla Extract

For the Base

  • 3 bags Cinnamon Bun Cereal
  • Β½ cup Unsalted Butter, melted
  • 3 tbsp Erythritol or granulated low carb sweetener of choice


For the Base

  1. Heat oven to 350 degrees.
  2. In a food processor, pulse cereal and sweetener a few times, scraping down the sides to make sure all of the cereal is blended.
  3. Add the melted butter and mix well.
  4. Press the crust mixture into an 8-in springform pan and bake for 5-10 minutes or just until the cereal begins to brown.
  5. Refrigerate or freeze until completely cool.

For the Filling

  1. Using a hand mixer, beat the cream and Β½ cup of powdered sweetener until the thick.
  2. In a separate bowl, beat the remaining ΒΌ cup sweetener, cream cheese, and vanilla.
  3. Fold the whipped cream into the cream cheese mixture, then layer into the cooled crust.
  4. Freeze for 1 hour to firm quickly or refrigerate for 4 hours to set.

Nutrition Facts

Serves 12

Serving Size: 1 slice
Calories: 312
Fat: 30g
Protein: 8g
Total Carbohydrate: 3g

*If using Erythritol, there may be sugar alcohols, but those carbohydrates are non-impact.

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