Keto No Bake Salted Almond Butter Cheesecake

If you love cheesecake but want to keep things low carb, this keto salted almond butter cheesecake is going to be your new favorite.

It has a creamy almond butter filling, a buttery almond crust, and a little drizzle on top with a sprinkle of flaky salt.

The mix of sweet and salty is what makes it so good. Every bite feels rich and smooth without being too heavy.

Best of all, it is completely keto friendly and low carb, so you can enjoy a slice without any guilt.

I like making this ahead of time since it needs to chill anyway. That means dessert is ready whenever you are.

Why You’ll Love This Recipe

Rich and Creamy – The whipped heavy cream folds into the filling to make every bite silky, light, and airy.

Nutty Almond Flavor – Almond butter runs through the crust, filling, and topping for deep, toasty taste in every layer.

Sweet and Salty Balance – Flaky sea salt on top plays against the sweet filling for a flavor combo people love.

Truly Low Carb – Allulose keeps it sweet while almond flour skips the sugar, so it fits your keto goals perfectly.

Recipe Ingredients

For the Crust

• 1 1/4 cups Almond Flour
• 1/3 cup Sliced Almonds, Finely Crushed
• 1/4 cup Powdered Allulose
• 1/4 tsp Fine Sea Salt
• 5 tbsp Unsalted Butter, Melted

For the Filling

• 16 oz Cream Cheese, Softened
• 2/3 cup Powdered Allulose
• 1/2 cup Unsweetened Almond Butter
• 1/3 cup Sour Cream
• 1 tsp Vanilla Extract
• 1 cup Heavy Cream, Cold

For the Topping

• 2 tbsp Unsweetened Almond Butter
• 1 tbsp Coconut Oil, Melted
• 2 tbsp Sliced Almonds, Toasted
• 1/8 tsp Flaky Sea Salt

How To Make

Step 1

Combine the almond flour, crushed sliced almonds, powdered allulose, and salt. Stir in the melted butter until evenly moistened.

Step 2

Press the crust into a 9-inch springform pan and chill for 20 minutes.

Step 3

Beat the cream cheese and powdered allulose until smooth. Add the almond butter, sour cream, and vanilla extract, then beat until creamy.

Step 4

Whip the cold heavy cream to firm peaks. Fold it into the almond butter filling until thick and airy.

Step 5

Spread the filling over the chilled crust.

Step 6

Stir the almond butter and melted coconut oil until glossy, then drizzle over the cheesecake. Sprinkle with toasted sliced almonds and flaky sea salt.

Step 7

Chill for at least 6 hours before serving.

Tips

Soften the Cream Cheese All the Way

Before you start, let your cream cheese sit out until it’s fully soft and squishy at room temperature.

From my experience, cold cream cheese never beats smooth. You’ll get little lumps in the filling that won’t blend out no matter how long you mix.

I like to leave it on the counter for about an hour. If you press it and your finger sinks in easily, it’s ready to go.

Stir Your Almond Butter First

Natural almond butter separates in the jar, with the oil floating on top and thick paste at the bottom.

My favorite trick here is to give it a really good stir before measuring so it’s smooth and evenly mixed.

If you scoop it out without stirring, you might grab mostly oil or mostly dry paste, and that throws off both the flavor and how well the filling sets.

Press the Crust Firm and Tight

When you add the crust to the pan, press it down hard using the flat bottom of a glass or a measuring cup.

You’ll get the best results if it’s packed tight and even across the bottom.

A loose crust falls apart into crumbs when you slice it. Packing it firmly holds everything together so each piece comes out clean.

More Recipes

• Keto Peanut Butter Cheesecake
• Keto Cherry Almond Cheesecake
• Keto Almond Joy Cheesecake

Frequently Asked Questions

Why do I whip the heavy cream separately instead of just mixing it in?

Whipping the cold cream to firm peaks first is what makes this cheesecake light and airy instead of dense.

If you pour the cream in without whipping it, the filling stays runny and will not set up as nicely, so it is worth the extra bowl.