Keto Dairy Free Cheesecake

4.30 from 17 votes

Prep Time 30

Servings slices

Calories 191kcal

Author Brenda Bennett/ Sugar Free Mom

1 can (13.5oz) coconut milk full fat, I used Thai kitchen (Chilled in the refrigerator overnight)
2 tsp vanilla extract
1/4 tsp fine sea salt
2/3 cup Monk Fruit powdered sweetener divided, or another sugar-free confectioners sweetener
1/4 cup water
2 tsp gelatin unflavored
16 ounces dairy free vegan cream cheese plain, I used Daiya brand
1/2 cup coconut yogurt plain, I used So Delicious brand

Grease an 8-inch spring form pan or line with parchment paper. Set aside.
Canned coconut milk should be refrigerated overnight. When ready to make recipe, flip can over and open. Remove all but 1/4 cup of the coconut water, discard remaining liquid, but scoop out the cream.
Place the coconut cream and 1/4 cup coconut water into a stand mixer or large bowl using an electric hand mixer. Use whisk attachment and mix on high speed until thickened, could take up to 10 minutes.
While it's mixing, add the vanilla extract, salt and 1/3 cup monk fruit sweetener. Set aside once thickened.
In a small sauce pan add water and sprinkle gelatin. Bring to a boil and stir until dissolved. Set aside to cool.
In another mixing bowl add the cream cheese, yogurt and 1/3 cup Monk Fruit sweetener. Use a hand electric mixer or stand mixer and blend on high until well combined. Taste and adjust sweetness if needed. On low speed, drizzle in the cooled gelatin until combined.
Fold in the whipped coconut cream. Pour mixture into pan and refrigerate for 3-4 hours or overnight. Serve as is or top with blackberry syrup if desired.

Place blackberries and water in a small sauce pan over medium heat. Mash berries while mixture comes to a boil. Once there are no large berries and all well mashed, turn off heat.
Place a fine mesh strainer over a bowl and pour in mashed berries. Use a spatula to mash berries against the mesh strainer to release all the juices so you will have a nice seedless syrup.
Return the strained blackberry juice to the sauce pan on the stove and heat over medium heat. Add salt, Monk Fruit sweetener and sprinkle xanthan gum.
Bring to a boil, constantly stirring, about 5 minutes to thicken syrup. Remove from heat. Refrigerate for 30 minutes before pouring over chilled cheesecake.

Nutrition Information DOES NOT include blackberry syrup.

7 grams of net carbs

This recipe was first published in July 2019.