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!
Ingredients
For the Filling
- 16 oz Cream Cheese, softened 3/4 cup
- Powdered Low Carb Sweetener of Choice, divided
- ½ cup Heavy Cream
- 1 tsp Vanilla Extract
For the Base
- 3 bags Cinnamon Bun Cereal
- ½ cup Unsalted Butter, melted
- 3 tbsp Erythritol or granulated low carb sweetener of choice
Instructions
For the Base
- Heat oven to 350 degrees.
- In a food processor, pulse cereal and sweetener a few times, scraping down the sides to make sure all of the cereal is blended.
- Add the melted butter and mix well.
- Press the crust mixture into an 8-in springform pan and bake for 5-10 minutes or just until the cereal begins to brown.
- Refrigerate or freeze until completely cool.
For the Filling
- Using a hand mixer, beat the cream and ½ cup of powdered sweetener until the thick.
- In a separate bowl, beat the remaining ¼ cup sweetener, cream cheese, and vanilla.
- Fold the whipped cream into the cream cheese mixture, then layer into the cooled crust.
- 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.
