Go Back
+ servings
4 Keto Vanilla Cheesecake Puddings in glasses with a gold spoon

Low Carb Vanilla Cheesecake Pudding

A sweet and creamy low-carb cheesecake fix that needs only 6 ingredients and 15 minutes to make! It's the ultimate no bake, no wait keto sweet treat for those days when you want to spoil yourself.
Course Dessert
Cuisine American
Diet Diabetic, Gluten Free
Keyword easy keto dessert, keto cheesecake, low carb cheesecake, no bake keto cheesecake
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4
Calories 396kcal
Author Anna Mazlin



  • Use food processor or mini chopper to finely grind walnuts
  • Divide walnuts equally among four dessert cups
  • Using a hand mixer, beat together remaining ingredients until smooth
  • Spoon on top of ground walnuts
  • Chill until ready to serve or serve immediately


  • Serve immediately at room temperature or chill for 30-60 minutes as desired
  • Which sweetener to use? Use your low-carb, sugar-free sweetener of choice but a powdered version such as Powdered Erythritol will give the smoothest texture for the cheesecake mixture. 
  • Not sweet enough? Taste the cheesecake mixture before spooning into the containers as you may like to add a little more sweetener here to your taste. Remember that the walnut crust does not add sweetness like a regular cheesecake crust so make sure the creamy mixture is sweet enough for you.
  • Make ahead? Low-carb cheesecake can be made up to a day or 2 ahead of time and kept covered in the refrigerator until serving.
  • Freeze? Puddings can be frozen very successfully. Use ramekins or freezer safe pyrex, not regular glasses and ensure they are airtight to prevent freezer-burn. I covered my ramekins with cling film but small pyrex containers with lids would work well too.


Calories: 396kcal | Carbohydrates: 5g | Protein: 6g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 100mg | Sodium: 202mg | Potassium: 179mg | Sugar: 2g | Vitamin A: 1180IU | Calcium: 100mg | Iron: 0.6mg