KETO UNICORN CHEESECAKE

Next week my keto baby girl turns 1 year old and to celebrate I’ve decided to create a no bake unicorn cheesecake because her party theme is unicorns. This is so easy and so tasty you can’t get enough. At only 3 net carbs you could even have seconds! A nice cool treat for these summer months. Enjoy!

SHARE THIS RECIPE ASAP SO OTHER KETORS DONT HAVE TO SUFFER !

Eating keto can becoming expensive. One of my goals as a keto meal designer and personal cook are to keep my costs as low as possible. So here is a great dish that won’t hurt your wallet!

Try it out today! You can drop me a line on my website and tell me how you liked this recipe! Tag me in your pictures on facebook or instagram if you make it! I love seeing others cook my dishes!

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”Keto

  • Servings: ”8″
  • Difficulty: ”Easy
  • Print

[/recipe-notes]

Ingredients

Crust

Filling

  • 1 cup heavy whipping cream
  • 4 oz cream cheese softened
  • 1 Tsp Vanilla Extract
  • 1 Tsp lemon juice (optional)
  • 1/4 cup Swerve Confectioners
  • 5 tbsp butter softened
  • Coconut sprinkles (optional) and gel colouring

Directions

  1. Preheat oven to 350 degrees F.
  2. In a bowl, Mix almond flour, pecans, brown sugar sub, cinnamon and butter until combined well and scoop it into a non stick pie plate. Press down firmly all over until evenly distributed and creating a crust shape. Bake for 20 mins. Let cool fully before adding filling.
  3. To make the filling – whip the heavy cream and vanilla on high until stiff peaks are formed. Set aside.
  4. In a mixer with paddle attachment cream together the butter and cream cheese for 1 minute on medium. Switch to whisk attachment and add swerve. Whip on high for 4 minutes until mix has tripled in size.
  5. Fold in lemon juice.
  6. Fold in whipping cream in 3 batches until filling combined.
  7. Separate into 4 bowls. Add gel colouring to each and mix until just combined. Don’t over mix.
  8. Scoop randomly each colour into our crust and smooth out on top. Top with coconut sprinkles ( you can find out how to make them in my book “THE BEST OF KETO”
  9. Refrigerate for 3 to 4 hrs or overnight. Serve cold.

Nutrition Per Serving Fat: 35.4g Protein: 4.9g Carbs: 14.3g Fiber: 2.3g Net Carbs: 3g

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