This Keto Cheesecake is a creamy, dreamy dessert that satisfies without the guilt, perfect for any occasion. Its velvety texture melts in your mouth, while the rich, tangy flavor balances beautifully with a hint of sweetness. In just 15 minutes of prep, you’ll create a treat that feels indulgent yet fits your low-carb lifestyle.
After 55 minutes in the oven and a few hours to chill, you’ll have a dessert that’s luxuriously smooth with a perfectly golden top. Each bite offers a delightful contrast of flavors and textures, making it impossible to believe it’s keto-friendly. Share it, savor it, and watch it disappear in no time!
Ingredients for Keto Cheesecake
- For the Crust:
- ▢ 1 cup almond flour (or substitute with coconut flour for a nut-free option)
- ▢ 2 tablespoons powdered sugar-free sweetener (e.g., Lakanto or any keto-friendly sweetener)
- ▢ 2 tablespoons grass-fed butter, melted (or use coconut oil for a dairy-free alternative)
- For the Cheesecake Filling:
- ▢ 16 oz cream cheese, softened (room temperature for easier mixing)
- ▢ ¾ cup powdered sugar-free sweetener
- ▢ 2 large eggs, room temperature
- ▢ ⅓ cup sour cream (or plain Greek yogurt for a lighter option)
- ▢ ½ tablespoon lemon juice (freshly squeezed for best flavor)
- ▢ 2 teaspoons vanilla extract (use pure vanilla for the best taste)
- For Garnish (Optional):
- ▢ Fresh berries (e.g., raspberries, strawberries, or blueberries)
- ▢ Keto whipped cream (homemade or store-bought)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and adjust the rack to the middle position. Grease a 7-inch springform pan and line the bottom with a circle of parchment paper. Set aside.
- Make the crust: In a medium bowl, combine almond flour, powdered sweetener, and melted butter. Mix until well combined. Press the mixture evenly into the bottom of the prepared pan using your fingers. Bake for 10-12 minutes, or until lightly golden. Let cool for 10 minutes.
- Prepare the filling: In a large mixing bowl, beat the cream cheese and powdered sweetener at low to medium speed until fluffy. Add eggs one at a time, beating well after each addition. Mix in sour cream, lemon juice, and vanilla extract until smooth and creamy.
- Assemble the cheesecake: Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake: Bake for 40-45 minutes, or until the cheesecake is mostly set but still slightly jiggly in the center when gently shaken.
- Cool in the oven: Turn off the oven and crack the door open. Let the cheesecake cool inside for 20 minutes to prevent cracking.
- Release the cheesecake: Run a sharp knife around the edges of the pan to loosen the cheesecake. Let it sit at room temperature for 1 hour, then cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.
- Serve: Garnish with fresh berries and keto whipped cream, if desired. Slice and enjoy!
Perfect Pairings: Toppings and Serving Ideas
Elevate your keto cheesecake with fresh, low-carb berries like raspberries, blackberries, or strawberries. For a creamy touch, add a dollop of keto whipped cream made with heavy cream and a touch of powdered sweetener. Drizzle with sugar-free chocolate sauce or sprinkle with crushed nuts for extra texture and flavor.
Storing Your Cheesecake for Freshness
Store your cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. For longer storage, slice and freeze individual portions wrapped in plastic and foil. Thaw in the fridge overnight before serving for the best texture.
Time-Saving Tips for Busy Bakers
Prepare the crust and filling the night before, then bake the next day. Alternatively, use a pre-made keto-friendly crust to save time. For quicker cooling, place the cheesecake in the freezer for 30 minutes before refrigerating, ensuring it sets faster without compromising flavor.
Recipe Variations to Mix It Up
Try adding 1-2 tablespoons of cocoa powder to the filling for a chocolate twist, or swirl in sugar-free caramel sauce before baking. For a citrusy kick, replace lemon juice with lime or orange zest. Experiment with different extracts like almond or coconut for unique flavor profiles.
Essential Equipment for Cheesecake Success
A 7-inch springform pan is key for easy removal, and parchment paper ensures a clean release. Use an electric mixer for smooth, lump-free filling, and a sharp knife to release the cheesecake from the pan edges. A cooling rack helps the cake set evenly after baking.
Keto Cheesecake Recipe
Ingredients
For the Crust
- 1 cup almond flour
- 2 tablespoons powdered sugar-free sweetener we used Lakanto
- 2 tablespoons grass-fed butter melted
For the Keto Cheesecake Filling
- 16 oz cream cheese
- ¾ cup powdered sugar-free sweetener
- 2 large eggs room temperature
- ⅓ cup sour cream
- ½ tablespoon lemon juice
- 2 teaspoons vanilla extract
For Garnish:
- Fresh berries for garnish (optional)
- Keto whipped cream for garnish (optional)
Instructions
- 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.
- Combine almond flour, sweetener, and melted butter in a medium bowl and mix well.
- 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.
- Meanwhile, beat cream cheese and powdered sweetener together at low to medium speed until fluffy.
- Add eggs one at a time, beating well between each.
- Next, beat in sour cream, lemon juice, and vanilla extract until smooth.
- Pour into the prepared springform pan and smooth the top.
- Bake 40-45 minutes, until the cheesecake is mostly set but still jiggles just a little in the center when shaken.
- Turn off oven and crack door, allowing cheesecake to cool for 20 minutes.
- Remove from oven and run a sharp knife between cheesecake and pan to release it from sides.
- Let sit on the counter for 1 hour, then cover loosely with plastic wrap and refrigerate at least 4 hours or overnight.
- Serve with fresh low carb berries and keto whipped cream.