Why You’ll Love This Recipe
Keto Cheesecake offers all the indulgence of a classic cheesecake but without the sugar crash or carb overload. It’s simple to make, uses wholesome ingredients, and keeps you on track with your keto goals. Plus, it’s versatile enough to enjoy plain or topped with low-carb berries or sugar-free sauces.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Almond flour
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Butter (unsalted)
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Cream cheese (full fat)
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Granulated erythritol or preferred keto sweetener
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Eggs
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Vanilla extract
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Sour cream
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Lemon juice (optional for slight tang)
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Salt
Directions
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Preheat your oven to 325°F (163°C).
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In a mixing bowl, combine almond flour and melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a springform pan to form the crust. Bake for about 10 minutes, then set aside to cool.
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In a large bowl, beat the cream cheese and sweetener until smooth and creamy. Add eggs one at a time, mixing well after each addition.
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Stir in vanilla extract, sour cream, and lemon juice until fully combined and smooth.
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Pour the cream cheese mixture over the cooled crust in the springform pan.
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Bake for 45-50 minutes or until the center is just set but still slightly jiggly.
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Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour to prevent cracking.
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Remove from oven and refrigerate for at least 4 hours or overnight before serving.
Servings and Timing
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Servings: 8 slices
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Prep Time: 20 minutes
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Cook Time: 50 minutes
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Chill Time: 4+ hours
Variations
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Add a swirl of sugar-free chocolate or raspberry sauce before baking for added flavor.
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Use pecans or walnuts instead of almond flour for a different crust texture.
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Top with fresh berries or a dollop of whipped cream (unsweetened or lightly sweetened with keto-friendly sweetener).
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Add a pinch of cinnamon or nutmeg to the filling for a warm spice note.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze slices individually wrapped in plastic wrap and placed in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving. Avoid reheating in the microwave to preserve texture and flavor.
FAQs
What makes this cheesecake keto-friendly?
It uses low-carb almond flour for the crust and sugar substitutes instead of traditional sugar, keeping carbs very low.
Can I use a different sweetener?
Yes, erythritol, monk fruit sweetener, or stevia blends all work well.
How do I prevent the cheesecake from cracking?
Bake at a low temperature and allow the cheesecake to cool gradually inside the oven with the door slightly open before refrigerating.
Can I make this cheesecake dairy-free?
Traditional keto cheesecake relies on cream cheese and sour cream, but you could try dairy-free cream cheese alternatives, though texture and taste may vary.
What is the best pan to use?
A springform pan is recommended to easily remove the cheesecake without damage.
Can I make this cheesecake without eggs?
Eggs provide structure, so omitting them will affect texture. Some recipes use substitutes, but it’s best to keep eggs for classic results.
Is this recipe suitable for gluten-free diets?
Yes, it’s naturally gluten-free since it uses almond flour instead of wheat flour.
How long does the cheesecake need to chill?
At least 4 hours, but overnight chilling yields the best texture and flavor.
Can I freeze leftover cheesecake?
Yes, wrap slices tightly and freeze for up to 2 months.
Can I add flavors like lemon or chocolate?
Yes, lemon juice can be added for tanginess, and sugar-free chocolate can be swirled into the filling.
Conclusion
This Keto Cheesecake is a delicious, low-carb dessert that fits perfectly into a ketogenic lifestyle without sacrificing taste or texture. Easy to prepare and endlessly customizable, it’s a great option for celebrations or a sweet treat any time. Enjoy the creamy richness guilt-free and share with family and friends who appreciate good, wholesome food.
Keto Cheesecake
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 4+ hours
- Yield: Servings: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Keto Cheesecake is a creamy, rich, and low-carb dessert with a buttery almond flour crust and smooth cream cheese filling. Perfect for those following ketogenic or low-carb diets, it offers all the indulgence of classic cheesecake without the sugar or carbs.
Ingredients
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Almond flour
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Unsalted butter (melted)
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Full-fat cream cheese
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Granulated erythritol or preferred keto sweetener
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Eggs
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Vanilla extract
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Sour cream
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Lemon juice (optional)
- Salt
Instructions
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Preheat oven to 325°F (163°C).
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Mix almond flour and melted butter until crumbly. Press evenly into a springform pan to form crust. Bake 10 minutes, then cool.
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Beat cream cheese and sweetener until smooth and creamy. Add eggs one at a time, mixing well after each.
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Stir in vanilla, sour cream, lemon juice (if using), and salt until smooth.
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Pour filling over crust in pan. Bake 45-50 minutes until center is just set but slightly jiggly.
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Turn off oven, crack door, and cool cheesecake inside for 1 hour.
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Refrigerate at least 4 hours or overnight before serving.
Notes
For swirl variations, add sugar-free chocolate or berry sauce before baking.Substitute almond flour with chopped nuts for crust texture variation.Add warm spices like cinnamon or nutmeg for flavor twists.Use springform pan for easy removal.
