The Best Keto Cheesecake Recipe

Why You’ll Love This Recipe

This keto cheesecake is a rich, creamy dessert that rivals traditional cheesecakes in flavor and texture, all while being low in carbs and sugar-free. Made with simple ingredients like cream cheese, almond flour, and a keto-friendly sweetener, it’s perfect for those following a ketogenic or low-carb diet. Whether you’re celebrating a special occasion or just craving a sweet treat, this cheesecake delivers indulgence without the guilt.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 1/2 cups keto cookie crumbs (such as peanut butter or almond butter cookies)

• 5/8 cup unsalted butter, melted

• 2 cups full-fat cream cheese, softened

• 1 1/4 cups sour cream, room temperature

• 3 large eggs, room temperature

• 3/4 cup superfine sugar substitute (like erythritol or monk fruit blend)

• 1 tablespoon vanilla extractReddit+2The Big Man’s World ®+2Low Carb with Jennifer+2

directions

1. Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the keto cookie crumbs with melted butter until well mixed. Press this mixture into the bottom of a greased 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.

2. Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream and continue to beat until well combined. Gradually add the sugar substitute and vanilla extract, mixing until the sweetener is fully incorporated. Add the eggs one at a time, beating on low speed after each addition until just combined.

3. Assemble the cheesecake: Pour the cream cheese mixture over the cooled crust in the springform pan, smoothing the top with a spatula.

4. Bake: Place the cheesecake in the preheated oven and bake for 50 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 30 minutes to prevent cracking.

5. Chill: After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.

6. Serve: Before serving, remove the cheesecake from the springform pan and transfer it to a serving platter. Slice and enjoy!

Servings and timing

• Servings: 12

• Prep time: 15 minutes

• Cook time: 50 minutes

• Chill time: 4 hours

• Total time: 5 hours 5 minutesWholesome Yum

Variations

• Flavored Cheesecake: Add lemon or orange zest to the filling for a citrus twist.

• Berry Topping: Top with fresh raspberries, blueberries, or strawberries for added flavor and color.

• Chocolate Swirl: Gently swirl in some melted unsweetened chocolate into the filling before baking for a chocolate-flavored cheesecake.

• No-Bake Option: For a quicker version, consider a no-bake keto cheesecake that sets in the refrigerator.Ketogenic.cookingpoint.net

storage/reheating

• Storage: Keep the cheesecake refrigerated in an airtight container for up to 5 days.

• Freezing: For longer storage, wrap individual slices in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.

• Reheating: Reheat individual slices in the microwave for 15–20 seconds if desired.

FAQs

Can I use a different sweetener?

Yes, you can substitute erythritol with other keto-friendly sweeteners like monk fruit or stevia. Adjust the quantity according to the sweetness level of the substitute.

Is this cheesecake gluten-free?

Absolutely! This cheesecake is made with almond flour and keto-friendly ingredients, making it both gluten-free and low-carb.Green and Keto+1Allrecipes+1

Can I make this cheesecake dairy-free?

To make a dairy-free version, use plant-based cream cheese and sour cream alternatives. Ensure all other ingredients are also dairy-free.

How can I prevent the cheesecake from cracking?

To minimize cracking, allow the cheesecake to cool gradually in the oven with the door ajar, and avoid overbaking.

Can I use a different crust?

Yes, you can use a crust made from ground almonds or a combination of almond flour and shredded coconut for a different flavor profile.

How do I know when the cheesecake is done?

The cheesecake is done when the center is set and the edges are lightly browned. A slight jiggle in the center is normal.

Conclusion

This keto cheesecake offers a delightful dessert option for those following a low-carb lifestyle. With its rich and creamy texture, it’s a treat that doesn’t compromise on taste. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this cheesecake is sure to satisfy your dessert desires.

The Best Keto Cheesecake Recipe

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• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 5 hours 5 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: Keto

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Description

This keto cheesecake is a rich, creamy dessert that rivals traditional cheesecakes in flavor and texture, all while being low in carbs and sugar-free. It’s perfect for those following a ketogenic or low-carb diet.

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Ingredients

• 2 1/2 cups keto cookie crumbs (such as peanut butter or almond butter cookies)
• 5/8 cup unsalted butter, melted
• 2 cups full-fat cream cheese, softened
• 1 1/4 cups sour cream, room temperature
• 3 large eggs, room temperature
• 3/4 cup superfine sugar substitute (like erythritol or monk fruit blend)
• 1 tablespoon vanilla extract

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Instructions

1. Preheat your oven to 325°F (163°C). In a bowl, combine the keto cookie crumbs with melted butter until well mixed. Press this mixture into the bottom of a greased 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
2. In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream and continue to beat until well combined. Gradually add the sugar substitute and vanilla extract, mixing until the sweetener is fully incorporated. Add the eggs one at a time, beating on low speed after each addition until just combined.
3. Pour the cream cheese mixture over the cooled crust in the springform pan, smoothing the top with a spatula.
4. Place the cheesecake in the preheated oven and bake for 50 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 30 minutes to prevent cracking.
5. After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.
6. Before serving, remove the cheesecake from the springform pan and transfer it to a serving platter. Slice and enjoy!

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Notes

Flavored Cheesecake: Add lemon or orange zest to the filling for a citrus twist.Berry Topping: Top with fresh raspberries, blueberries, or strawberries for added flavor and color.Chocolate Swirl: Gently swirl in some melted unsweetened chocolate into the filling before baking for a chocolate-flavored cheesecake.No-Bake Option: For a quicker version, consider a no-bake keto cheesecake that sets in the refrigerator.

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Nutrition

• Serving Size: 1 slice
• Calories: 270
• Sugar: 1g
• Sodium: 300mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 85mg