Keto Cheesecake Recipe

If you’ve been looking for a luscious dessert that fits your low-carb lifestyle, this Keto Cheesecake is about to become your go-to sweet treat. With a creamy, velvety filling nestled atop a buttery almond flour crust, each bite is as dreamy as the classic version—minus the sugar and carb overload. The best part? It’s so decadent, no one will ever guess it’s keto-friendly! Whether you’re celebrating a special occasion or just craving something delicious, this Keto Cheesecake proves that you never have to compromise flavor for health.

Ingredients You’ll Need

Making the perfect Keto Cheesecake starts with a handful of straightforward yet crucial ingredients—each one plays a special role, from building a flavorful, sturdy crust to achieving that ultra-smooth, creamy filling. Trust me, investing in quality ingredients makes every bite unforgettable!

  • Almond Flour: Delivers a slightly nutty flavor and serves as the ideal base for a gluten-free, low-carb crust.
  • Powdered Erythritol: Gives just the right amount of sweetness to both crust and filling, without adding any sugar or aftertaste.
  • Unsalted Butter (melted): Binds the crust ingredients together and adds richness.
  • Cinnamon (optional): Adds a whisper of warmth and spice to the crust—try it if you love classic cheesecake flavors.
  • Cream Cheese (softened): The absolute star of the filling, lending that signature creamy texture and tang.
  • Eggs (large): Bind the filling so it sets just right—add them one at a time for the silkiest texture!
  • Vanilla Extract: Enhances the cheesecake’s aroma and brings everything together with a sweet, familiar note.
  • Sour Cream: A touch of tang ensures your Keto Cheesecake tastes anything but one-dimensional.
  • Heavy Cream: Adds a little extra luxury and helps keep the filling ultra-smooth and creamy.

How to Make Keto Cheesecake

Step 1: Prepare the Pan and Preheat the Oven

Start by preheating your oven to 325°F (160°C). Take a 9-inch springform pan and line the bottom with parchment paper—this helps prevent sticking and makes unmolding a breeze when it’s time to serve your Keto Cheesecake.

Step 2: Make and Bake the Crust

In a small bowl, combine the almond flour, powdered erythritol, melted butter, and cinnamon if you’re using it. Stir until the mixture is evenly moistened and resembles wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan to form a neat crust. Bake for 10 minutes, then take it out and allow it to cool slightly, giving your crust time to set before the filling goes in.

Step 3: Prepare the Filling

In a large mixing bowl, beat the softened cream cheese with the powdered erythritol until smooth and fluffy—no lumps here! Next, add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract, sour cream, and heavy cream. By combining these ingredients thoroughly, your Keto Cheesecake filling will bake up smooth, rich, and creamy every time.

Step 4: Assemble and Bake

Pour the creamy filling over the cooled crust and use a spatula to smooth the top. Transfer the pan to the oven and bake for 45 to 55 minutes. You’re looking for a center that’s just set yet still slightly jiggly—resist the urge to over-bake! When the baking is done, turn off the oven and crack the door open. Let your cheesecake cool inside for 1 hour; this gentle cooling prevents cracks and locks in all that tenderness.

Step 5: Chill and Unmold

After cooling in the oven, move the cheesecake to the fridge to chill for at least 4 hours—overnight is even better if you have the patience! The chilling time ensures your Keto Cheesecake is easy to slice and has the perfect firm, creamy texture. Once chilled, gently remove the springform ring, and you’re ready to slice and serve!

How to Serve Keto Cheesecake

Keto Cheesecake Recipe - Recipe Image

Garnishes

Top your Keto Cheesecake with a dollop of sugar-free whipped cream, a drizzle of keto-friendly berry sauce, or a scatter of fresh berries like raspberries or blackberries. A sprinkle of grated dark chocolate or toasted nuts is a lovely way to finish it off for guests or a special night in.

Side Dishes

While this dessert is a showstopper on its own, it pairs beautifully with a strong cup of coffee, espresso, or even a refreshing herbal tea. For a classic café vibe, serve alongside a bowl of mixed berries tossed with a squeeze of lemon juice for extra brightness.

Creative Ways to Present

Turn your Keto Cheesecake into elegant mini servings by baking in ramekins or muffin tins for individual portions. For festive gatherings, try a build-your-own cheesecake bar with an array of keto toppings and sauces on the side—guests will love customizing their slices!

Make Ahead and Storage

Storing Leftovers

To keep your Keto Cheesecake fresh, cover it tightly with plastic wrap or store individual slices in airtight containers in the refrigerator. It’ll stay delicious for up to five days—if it even lasts that long!

Freezing

For longer storage, you can freeze your cheesecake either whole or sliced. Wrap tightly in plastic and a layer of foil to prevent freezer burn. Thaw overnight in the fridge before serving, and your cheesecake will taste just like freshly made.

Reheating

Keto Cheesecake is best enjoyed cold or at room temperature, but if you prefer a slightly warmer bite, let a slice sit out for 15-20 minutes, or microwave in very short bursts—just enough to take the chill off without melting the filling.

FAQs

Can I substitute almond flour in the crust?

Yes, if you have a nut allergy or just want a different base, try ground sunflower seed meal for a similar texture without the nuts. It works beautifully and keeps the crust low in carbs.

Why did my cheesecake crack on top?

Cracks usually happen from overbaking or cooling too quickly. Letting your Keto Cheesecake cool gradually in the oven with the door cracked helps prevent sudden temperature changes, which are the main culprit behind those pesky cracks.

Can I make this cheesecake dairy-free?

Absolutely! Choose dairy-free cream cheese and sour cream alternatives, and use coconut cream in place of heavy cream. Keep in mind the final taste may differ a bit, but the result will still be creamy and indulgent.

Is this Keto Cheesecake gluten-free?

Yes, this recipe uses almond flour for the crust and no wheat-based ingredients at all, making it a fantastic gluten-free option your whole table can enjoy.

How do I know when the cheesecake is done?

The cheesecake is ready when the edges are set but the center still has a slight wobble when gently shaken. Remember, it will continue to set as it cools, so don’t wait until it’s fully firm in the oven.

Final Thoughts

If you’re craving something irresistibly rich and creamy while still sticking to your healthy goals, this Keto Cheesecake is the answer. Each slice is sheer comfort—and you’ll be surprised how quickly it disappears! Give this recipe a try and treat yourself (and maybe a lucky friend or two) to a guilt-free cheesecake experience that’s every bit as good as the original.

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Keto Cheesecake Recipe

Keto Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 29 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 5 hours 10 minutes (including chilling)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Indulge in a creamy and decadent Keto Cheesecake with a buttery almond flour crust. This sugar-free dessert is perfect for those following a low-carb or gluten-free lifestyle.


Ingredients

For the crust:

  • 1 1/2 cups almond flour
  • 1/4 cup powdered erythritol
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon cinnamon (optional)

For the filling:

  • 24 oz cream cheese, softened
  • 3/4 cup powdered erythritol
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 2 tablespoons heavy cream


Instructions

  1. Preheat the oven: Preheat the oven to 325°F (160°C) and line the bottom of a 9-inch springform pan with parchment paper.
  2. Prepare the crust: Mix almond flour, powdered erythritol, melted butter, and cinnamon. Press into the pan and bake for 10 minutes.
  3. Make the filling: Beat cream cheese and erythritol, add eggs one at a time, then mix in vanilla, sour cream, and heavy cream.
  4. Bake: Pour the filling over the crust and bake for 45–55 minutes. Let cool in the oven, then refrigerate for at least 4 hours.
  5. Serve: Remove from the pan and serve chilled.

Notes

  • Top with a keto-friendly berry sauce or whipped cream.
  • For best texture, bring all ingredients to room temperature before mixing.

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