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


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


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 ½ cup of powdered sweetener until the thick.
  2. In a separate bowl, beat the remaining ¼ 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.