This Keto Cheesecake will surely impress your family and satisfy your keto dessert cravings. A smooth, decadent, low carb cheesecake made in the traditional way is easy to make and delicious to eat. 

If you love cheesecake you’ll want to try this Keto Chocolate Mousse next. My Keto Cream Cheese Cookies are also delicious.

KETO CHEESECAKE RECIPE

We enjoy desserts with our Keto way of eating often. Sometimes we just need to enjoy a thick, smooth, sweet slice of cheesecake and this sugar free cheesecake recipe checks all of the boxes.

The method used to make this keto cheesecake is very similar to how you would make a traditional cheesecake, so the end result is a New York Style cheesecake with a buttery crust and smooth filling.

Even those not on a Keto diet will enjoy this keto cheesecake recipe. 

What makes this recipe low carb is the ingredient choices we’re making. Just a few smart substitutions for the sweetener and crust will make your cheesecake sugar free, low carb, and keto diet approved.

INGREDIENTS IN KETO CHEESECAKE

Almond Flour – A favorite low-carb flour option. Almond flour gives a great texture and volume to the cheesecake crust.

Powdered Erythritol – A low carb sweetener – choose a powdered variety so that your filling is smooth and creamy.

Grass-Fed Butter- High in fat and delicious, grass fed butter is just better than the alternatives.

Cream Cheese – Cream cheese is the star here. Check your cream cheese to make sure it has zero net carbs. Some brands do not.

Eggs – Use whatever type of eggs you have on hand here, as long as they are large size. Eggs bind your filling together.

Sour Cream – Adds additionally creaminess, fat, and flavor.

Lemon Juice – A traditional add in for cheesecake. Lemon juice is added for flavor and to balance the flavor of the cheese.

Vanilla Extract – A baked goods must have, use pure vanilla extract for warmth and depth of flavor.

Fresh Berries – Completely optional, but if you have them, garnish your cheesecake with fresh berries.

Whipped Cream – Also optional, but a slice of Keto cheesecake with berries and whipped cream will be next level.

If you have any questions, please leave a comment below and I will get back to you.

WORKING WITH ALMOND FLOUR

This keto cheesecake recipe doesn’t call for a lot of almond flour but you still need to make sure you measure it right or your crust will be too dry.

Almond flour is that it is NOT a 1-to-1 for all other keto flours. It has a lot more protein and fat, and less starch, so it reacts differently in recipes.

It’s best stored in the refrigerator or freezer if you’re not going to use it up in a week or two.

Always bring Almond meal or flour to room temperature before baking with it. If you use it cold, it’ll absorb more of the liquid and your batter or crust will be drier than it should be.

And remember, because it’s made from almonds, it can go rancid, so keep track of when you opened the bag.

HOW TO MAKE KETO CHEESECAKE

1. Combine almond flour, erythritol, and melted butter in a medium bowl and mix well.
2. Transfer mixture to prepared pan and press into an even layer using your fingers. Bake until lightly golden. Let cool.
3. Meanwhile, beat cream cheese and powdered erythritol together at low to medium speed until fluffy.
4. Add eggs one at a time, beating well between each.
5. Next, beat in sour cream, lemon juice, and vanilla extract until smooth.
6. Pour into the prepared springform pan and smooth the top. Bake as directed

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

NUTRITION AND CARBS IN CHEESECAKE

There are 8 servings in this sugar free cheesecake recipe. Each slice has the following: 

363 Calories

33 grams Fat

7 grams Carbohydrates

1.5 grams Fiber

Total net carbs are around 5.5 per slice.

You can absolutely figure this decadent dessert into your meal plans. 

Low carb cheesecake is probably not an every day indulgence, but you can have cheesecake on a keto diet sometimes, using this recipe.

TIPS FOR MAKING KETO CHEESECAKE

Cheesecake can sometimes be tricky to make. Sometimes the top cracks. Sometimes it doesn’t quite set perfectly.  Here are a few tips for making the perfect keto cheesecake.

My suggestion here is to follow the instructions and go with the flow. It’s okay if your Keto cheesecake doesn’t look perfect, it will still taste delicious! Here are some tips to follow though for best results. 

Use room temperature ingredients. Bring your eggs and dairy products to room temperature before mixing. This will help you to get the smoothest possible filling and avoid a harsh temperature change while baking that can cause cracking. 

Grease and line your pan. You don’t want the cheesecake to stick when you’re trying to remove it. Use parchment paper on the bottom of your pan and liberally butter the sides. A springform pan is the best choice as it will allow your pie to release easily. 

Set up your oven. It’s suggested that you bake cheesecake on a rack one level below the center of your oven. This keeps it far enough away from the heating element to avoid cracking.

Follow the cooling instructions. The recipe has a three part cooling process. First, let the cheesecake cool in the oven. Then let it cool on the counter. Finally, chill the cheesecake in the fridge.

Cut the cake cleanly. It’s much easier to slice cheesecake when it’s cold. Use a long, thin knife. Dip it in hot water, then slice. Wipe down the knife and dip it in the hot water again before each slice. 

Cheesecake shrinks as it cools, make sure to run a sharp knife around the edges after you pull it out of the oven, to help prevent cracking.

We don’t use a water bath in this keto cheesecake recipe but you are welcome to. You can also place a bowl of water underneath the cheesecake while it bakes.

But if you follow the tips above, you shouldn’t have any problems.

FREEZING KETO CHEESECAKE

If the keto cheesecake is going to be stored for later, cool the low carb cheesecake on the counter before freezing. This will prevent access moisture getting trapped with the cheesecake and allow it to finish setting up.

Freeze on springform pan – Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil. Place it in the freezer.

Freeze without springform pan – After the cheesecake has completely cooled, run a sharp knife underneath the crust to release it from the bottom of the pan. Carefully slide it onto a parchment paper lined piece of cardboard or use a plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil.

You can freeze this cheesecake for up to 3 months, then thaw it overnight in the refrigerator before serving.

Do not freeze cheesecake with any toppings. Toppings get mushy and loose some of their flavor. Add toppings when you are ready to serve this keto cheesecake.

KETO DESSERT RECIPES

Try some of our other amazing Keto dessert recipes! 

Impress your brunch guests with Keto Coffee Cake.

Looking for something quick and sweet? Keto Chocolate Mug Cake will hit the spot.

This keto cheesecake is one of our favorite keto desserts. It’s smooth, creamy, and has the perfect texture. We love to enjoy it plain or topped with Keto Whipped Cream and low carb berries.

Did you make this Keto Cheesecake? Please leave a comment below letting me know what you thought.

Ingredients you’ll always find in our pantry:

Lakanto Maple Flavored Syrup

Rodelle Unsweetened Cocoa

Lilys Chocolate Chips

Bob’s Red Mill Super Fine Gluten-Free Ground Almond Flour

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Keto Cheesecake

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 55 minutes

Additional Time: 5 hours

Total Time: 6 hours 10 minutes

A smooth, decadent, low carb cheesecake made in the traditional way is easy to make and delicious to eat. This Keto Cheesecake will impress your family and satisfy your keto dessert cravings.

Print

Ingredients

For the Crust

• 1 cup almond flour
• 2 tablespoons powdered sweetener (we used Lakanto)
• 2 tablespoons grass-fed butter, melted

For the Keto Cheesecake Filling

• 16 oz cream cheese
• ¾ cup powdered sweetener (we used Lakanto)
• 2 large eggs, room temperature
• ⅓ cup sour cream
• ½ tablespoon lemon juice
• 2 teaspoons pure vanilla extract

For Garnish:

• Fresh berries, for garnish (optional)
• Keto whipped cream, for garnish (optional)

Instructions

1. Preheat oven to 350 degrees F, adjusting rack to the middle. Grease a 7-inch springform pan, placing a circle of parchment in bottom of pan; set aside.
2. Combine almond flour, sweetener, and melted butter in a medium bowl and mix well.
3. Transfer mixture to prepared pan and press into an even layer using your fingers. Bake for 10-12 minutes until lightly golden. Cool for 10 minutes.
4. Meanwhile, beat cream cheese and powdered sweetener together at low to medium speed until fluffy.
5. Add eggs one at a time, beating well between each.
6. Next, beat in sour cream, lemon juice, and vanilla extract until smooth.
7. Pour into the prepared springform pan and smooth the top.
8. Bake 40-45 minutes, until the cheesecake is mostly set but still jiggles just a little in the center when shaken.
9. Turn off oven and crack door, allowing cheesecake to cool for 20 minutes.
10. Remove from oven and run a sharp knife between cheesecake and pan to release it from sides.
11. Let sit on the counter for 1 hour, then cover loosely with plastic wrap and refrigerate at least 4 hours or overnight.
12. Serve with fresh low carb berries and keto whipped cream.

Notes

• Allow all of your ingredients to come to room temperature before mixing the filling.
• Make sure to give the cheesecake time to cool without removing it from the oven, and then time to cool on the counter before putting it in the fridge. This will help it to set properly.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 363Total Fat: 33gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 118mgSodium: 235mgCarbohydrates: 7gNet Carbohydrates: 5.5gFiber: 1.5gSugar: 0gProtein: 9g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.