Vegan Keto Cheesecake

Vegan Keto desserts are an excellent way to enjoy your favorite plant-based treats while staying within your daily carb limit. This vegan Keto cheesecake is easy and fun to make. It looks fantastic and tastes even better. Soaked cashews are combined with some full-fat coconut milk, granulated sweetener, and lemon juice for the creamiest cheesecake filling you can imagine. Please note that the total preparation time includes the time needed to soak the cashews and refrigerate the cheesecake. It means that in just 15 minutes of your actual work, you will get the best vegan and Keto-friendly cheesecake you can enjoy for days.

Are vegan desserts Keto-friendly?

Vegan desserts can be Keto friendly when prepared with the right, low-carb ingredients. This fantastic plant-based cheesecake has only 5g of net carbs per serving.

Can I replace the vegan butter with coconut oil?

Yes, you can replace vegan butter with coconut oil. Use the same amount of coconut oil, and the results will be fantastic!

Net Carbs

4.7 g
Fiber

1.5 g
Total Carbs

6.3 g
Protein

4.1 g
Fats

12 g

141 cals

Quantity

Serving Size

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Almonds, raw

1 cup
Vegan Butter

0.25 cup
Erythritol Granulated

2 tbsp
Salt, sea salt

0.25 tsp
Cashews, raw

1.5 cup, whole pieces
Lemon Juice Raw

4 tbsp
Coconut milk, plain or original, fortified

0.75 cup
Erythritol Granulated

2 tbsp
Vanilla extract

0.5 tsp

Step 1

Place the cashews in a large bowl. Pour in enough warm water to cover. Allow the cashews to sit for 4 hours at room temperature. The longer you allow them to soak in water, the more they will soften.
Step 2

Add the almonds, vegan butter, erythritol, and sea salt to a food processor. Process until completely combined and nuts are chopped into tiny pieces. If the mixture is too dry, add more vegan butter. You want it to press together easily like dough.
Step 3

Line an 8-inch springform pan with parchment paper. Transfer the crust mixture to it. Using your hands, press the crust mixture into the bottom of the pan, creating an even layer.
Step 4

Drain and rinse the cashews. Transfer them to a food processor. Add the lemon juice, coconut milk, erythritol, and vanilla extract. Process until completely smooth.
Step 5

Pour the cheesecake filling over the crust. Smooth into an even layer. Refrigerate the cheesecake for at least 2 hours before serving.
Step 6

When ready to serve, remove it from the refrigerator and let it rest for 5 minutes. Using a sharp knife, slice into 16 equal pieces. Add the desired Keto-friendly toppings, and enjoy!

Vegan Keto Cheesecake

Ingredients

Recipe Steps

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