Keto Cheesecake
Published
All my low-carb friends out there, I’m letting you know you don’t need to miss out on a delicious classic dessert. This keto cheesecake is exactly what you need to curb any sweet tooth cravings. It’s rich, creamy, and sweet but completely sugar-free. I made this with an almond flour crust and just a handful of pantry staples to fit into any low-carb diet. It’s incredibly easy to make for hosting guests or as a solo treat, and even easier to love.
Easy Keto Cheesecake Recipe
I love reworking recipes to fit into different lifestyles. I worked with my gluten-free cheesecake recipe and switched some ingredients around to get a completely keto and gluten-free recipe. It still has that rich, creamy texture with a subtle tang, but now it’s just 4g net carbs per slice. I swapped in erythritol to keep it sweet without the sugar and added an almond flour crust for a little extra crunch. There’s no water bath to fuss with, and it’s perfect for making ahead or freezing for later, if it lasts that long!
Keto Cheesecake
Equipment
- 1 9-inch springform pan
Ingredients
For the Crust
- 1½ cups almond flour
- ¼ cup melted butter
- 2 tbsp powdered erythritol, Powdered erythritol, monk fruit-erythritol blends, or powdered allulose also work well.
- pinch of salt
For the Filling
- 24 oz. cream cheese, (3 blocks) softened
- ¾ cup powdered erythritol, Powdered erythritol, monk fruit-erythritol blends, or powdered allulose also work well.
- 3 large eggs
- 1 tsp pure vanilla extract
- ½ cup sour cream
- 1 tbsp lemon juice
Instructions
- Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- In a medium bowl, mix almond flour, melted butter, sweetener, and salt until a crumbly dough forms.
- Press the mixture into the bottom of the pan to form a flat crust. Bake for 10 minutes, then set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese and sweetener until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and lemon juice until fully combined.
- Pour the filling over the crust and smooth the top with a spatula. Bake for 45-50 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then remove the cheesecake from the oven and let it cool at room temperature for 1-2 hours.
- Refrigerate for at least 4 hours (preferably overnight) before slicing. Serve and enjoy!
Notes
- Powdered sweeteners dissolve better in the batter, giving the cheesecake a silky texture without any grittiness.
- Yes, for a crustless keto cheesecake, simply pour the filling directly into a greased springform pan and bake as directed.
- Full-fat plain Greek yogurt is a great substitute for sour cream and will still add creaminess.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Keto Cheesecake Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat your oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
Make the crust: In a medium bowl, stir together 1½ cups almond flour, ¼ cup melted butter, 2 tbsp powdered erythritol, and a pinch of salt until a crumbly dough forms.
Form the crust: Press the mixture evenly into the bottom of the prepared pan to form a flat crust.
Bake the crust: Bake for 10 minutes, then set aside to cool slightly while you make the filling.
Beat the cream cheese and sweetener: In a large mixing bowl, beat 24 oz (3 blocks) of softened cream cheese with ¾ cup powdered erythritol until smooth and creamy, about 1–2 minutes.
Add the eggs: Add 3 large eggs, one at a time, mixing well after each addition.
Add the remaining ingredients: Then mix in 1 tsp vanilla extract, ½ cup sour cream, and 1 tbsp lemon juice until fully combined and silky.
Fill the pan: Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.
Bake the cheesecake: Bake for 45–50 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
Cool gradually: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then transfer it to the counter and cool at room temperature for another 1–2 hours.
Chill before serving: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set. Slice, serve, and enjoy!
Gluten-Free Baking Tips
- Use room-temperature ingredients and avoid overmixing the batter. Let the cheesecake cool slowly in the oven with the door cracked open to prevent sudden temperature changes.
- Stick with a powdered keto sweetener like erythritol or allulose. Granulated versions don’t dissolve as smoothly and can leave the filling gritty.
- Make sure to chill it for at least 4 hours, but overnight is best. The longer it rests, the better the texture and structure.
Serving Suggestions
I love serving this keto cheesecake with a few fresh berries or a dollop of whipped cream on top. Sometimes I’ll drizzle it with a little melted sugar-free chocolate or add a sprinkle of lemon zest for a bright finish. It’s the kind of dessert that works just as well for a weeknight treat as it does for special occasions.
Storage Instructions
Store any leftover cheesecake in an airtight container in the fridge for up to 5 days. I like to slice it into individual pieces so it’s easy to grab a quick treat.
For longer storage, wrap each slice tightly in plastic wrap and foil, then freeze for up to 2 months. Just thaw overnight in the fridge before serving.
