Step 2Start by roasting the almond flour. (You can use raw but roasted is better for more flavor). Place the almond flour in a non stock pan and cook for 3-5 minutes, stirring frequently, until lightly roasted and fragrant.
Step 3Place the warm roasted almond flour in a bowl and add the butter, powdered low-carb sweetener, cinnamon and salt. Mix with a spoon, fork or your hands until the dough is well combined and crumbly.
Step 4Press the dough into cheesecake tin. I used a 12-piece mini cake tin with removable bottoms (1/3 cup/80 ml capacity each) or use a regular 6-inch (15 cm) deep springform pan (see post for tips). Place in the freezer for at least 20 minutes to set.
Step 5Meanwhile, prepare the cheesecake layers. Start by sprinkling gelatin in a small bowl filled with water and set aside to bloom.
Step 6Place the cream cheese into a mixing bowl. Use a hand mixer or a stand mixer to process until soft and creamy. Add the cream cheese, heavy whipping cream, powdered low-carb sweetener, lemon juice and vanilla and process until soft peaks form.
Step 7Place the bowl with the bloomed gelatin in a microwave and heat up for just 15 to 20 seconds. (Alternatively, use a small saucepan and cook on the stove until liquid.) Slowly pour the liquid gelatin into the cheesecake mixture while beating and process until well combined.
Step 8To add color to the cheesecake mixture, evenly divide it between five bowls (I explained why I didn't have to use six layer in the post above), each one about 130 g/4.5 oz if you want to be precise. Add each of the ingredients to create the color effect and mix until well combined.
Step 9Remove the cake base from the freezer. Add the first purple layer (a heaped teaspoon per each) and place back in the freezer for 5-10 minutes. (This will be enough for a soft set.) Repeat with the blue layer and place back in the freezer for 5-10 minutes.
Step 10Next add the green layer. Freeze for another for 5-10 minutes. Add the yellow layer and freeze again for 5-10 minutes.
Step 11Finally add the pink layer and freeze for at least 30 minutes or up to 2 hours before unmolding. (If you're using a regular sized springform pan, freeze for at least 45 minutes.)
Step 12Once fully set, unmold and serve or place in a sealable container. Seal to prevent it from drying out and refrigerate until ready to serve.
Step 13This Keto No Bake Cheesecake will keep in the fridge for up to 5 days ot in the freezer for up to 3 months. To defrost, leave in the fridge overnight.