No-Bake Keto Yogurt Cheesecake with Almond Crust and Berry Topping

1.Prepare the Crust: In a medium bowl, combine the almond flour, 1/4 cup sweetener, and salt. Pour in the melted butter and mix until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan.

2.Chill the Crust: Place the crust in the freezer while preparing the filling, about 15 minutes.

3.Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over the 1/4 cup of cold water. Let it sit for 5 minutes to bloom.

4.Prepare the Yogurt Base: In a large bowl, beat the softened cream cheese until smooth. Add the 1/2 cup powdered sweetener and vanilla extract, beating until fully incorporated and creamy.

5.Incorporate Yogurt and Cream: Gently fold in the 2 cups of strained keto yogurt until just combined. In a separate small bowl, whip the heavy whipping cream until soft peaks form, then gently fold it into the yogurt mixture.

6.Melt the Gelatin: Microwave the bloomed gelatin for 10-15 seconds until fully liquid and clear (do not boil). Slowly drizzle the melted gelatin into the yogurt mixture while continuously folding to ensure it is evenly distributed.

7.Assemble and Set: Pour the filling over the chilled almond crust. Smooth the top with a spatula. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is completely firm.

8.Prepare the Topping: About 30 minutes before serving, gently toss the mixed berries with lemon juice and optional sweetener in a small bowl. Let them macerate slightly.

9.Serve: Carefully release the cheesecake from the springform pan. Top evenly with the macerated low-carb berries just before slicing and serving.