No Bake Cheesecake with Zero Carb Crust
Equipment
Ingredients
- 2 ounces pork rind crumbs crushed
- 1 tablespoon coconut oil or Butter melted
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon stevia glycerite
FILLING:
- 2 cups heavy cream
- 3 8 oz packages cream cheese, softened
- 1 cup Natural Sweetener
- 1 teaspoon vanilla or almond extract
- 1/4 teaspoon Redmond Real Salt
Instructions
- Place the pork rinds in a food processor. Pulse until fine crumbs. Add the coconut oil/butter, cinnamon and stevia. Scrape the sides to combine the mixture well.
- Divide the mixture into small jars and press with your fingers to compact the crust.
- To make the filling, place the heavy cream into a large bowl and use a hand mixture to combine until the cream whips to medium peaks. Add the natural sweetener and combine until well mixed.
- Add the cream cheese, vanilla and salt and combine until smooth.
- Divide the filling into the small jars.
- Cover and refrigerate for at least 4 hours or up to 5 days.
Nutrition
Calories: 368 | Fat: 36g | Protein: 7g | Carbohydrates: 2g | Fiber: 0g | P:E Ratio: 0.2