Looking for a no sugar added pie crust? We’ve got the perfect recipe for you! Made with our Keto Granola, this crunchy chocolate pie crust paired with this delicious cherry cheesecake is a low carb dessert dream! Recipe + photo by @jaredcluck 

What You’ll Need for the Crust:

-2 cups Keto and Co Chocolate Sea Salt Granola 

-1/4 cup brown sweetener of your choice

-1/4 cup creamy, unsweetened almond butter, softened

-1/2 cup butter, softened

What You’ll Need for the Cheesecake:

-1 1/4 cup heavy cream

-3 8 oz blocks cream cheese (room temp)

-3/4 cup Wondrose Sugar Replacer (hydrated with 3 Tbsp water)

-1/4 cup sour cream (room temp) 

-1 Tbsp pure vanilla 

-2 Tbsp lemon juice

-⅓ cup no sugar added cherry pie filling and topping of your choice (Optional topping, adds ~1g net carb per serving)

-9’ springform pan

Cooking Instructions:

1. For the crust, pulse all of the dry ingredients in a food processor 
2. Add the softened sunflower butter and butter to processed dry ingredients and press into a lined 9’ springform pan. 
3. Set in the freezer while you make the cheesecake. 
4. For the cheesecake, beat heavy cream into stiff peaks. 
5. In a separate bowl, combine Wondrose with 3 Tbsp water. 
6. Then, cream hydrated Wondrose, sour cream, vanilla extract, lemon juice and cream cheese until smooth.
7. Gently fold the heavy cream into the cream cheese mixture and spread over the chilled crust and chill in the fridge overnight.
8. Top with chilled sugar free cherry pie filling and enjoy! (optional)

 

Nutrition:

Makes 8 slices of cheesecake. For 1/3 cup no sugar added cherry filing topping, add 1g net carb. 

Keto Granola Crust:

Calories: 254 cal

Net Carbs 2.2g

Fat: 14g

Protein: 4.3g

Cheesecake (with no cherry topping):

Calories: 441 cal

Net Carbs 3.9g

Fat: 44g

Protein: 7.4g

Total Cheesecake Nutrition:

Calories: 695 cal

Net Carbs 6.1g

Fat: 58g

Protein: 11g