This Keto Cheesecake recipe will surely impress your family and friends this holiday season. A smooth, decadent, cheesecake that's so easy to make and delicious to eat. Taste just like the real thing!
If you love cheesecake you'll want to try these Keto Cream Cheese Cookies next.
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Why you'll love this recipe
Sometimes you just need to enjoy a thick, smooth, sweet slice of cheesecake and this sugar free recipe checks all of the boxes.
The method used in this keto cheesecake recipe 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.
It's so good that no one will be able to tell its low carb.
This recipe is so easy to whip up. No water bath or special tools needed.
For another decadent but super easy dessert, try our keto fudge recipe.
Key ingredients
Powdered sweetener - Choose a powdered variety so your filling is smooth and creamy. We prefer Lakanto.
Grass-Fed Butter- High in fat and delicious, grass fed butter adds to the creaminess.
Cream Cheese - Cream cheese is the star here. Check your cream cheese to make sure it has zero net carbs. Some brands do not.
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.
If you have any questions, please leave a comment below and we will get back to you.
Make our tender keto pumpkin bars with cream cheese frosting next.
Substitutions
For the Crust - To reduce the amount of carbs and/or calories, you can omit the crust all together. A crustless cheesecake will be delicious and light.
Keto cheesecake toppings
You can add fruit or low carb toppings to make it extra decadent and still good for you!
Low Carb Fruit such as strawberries, raspberries, blueberries, and blackberries are traditional toppings and also keto approved.
Sugar Free dessert syrups can be drizzled on top. Try chocolate, caramel, or strawberry keto syrup.
Keto whipped cream is a must with any cheesecake.
Keto candied pecans are a delicious addition too.
How to make a keto cheesecake
Step 1: Combine almond flour, erythritol, and melted butter in a medium bowl and mix well.
Step 2: Transfer mixture to prepared pan and press into an even layer and slightly up the sides using your fingers. Bake until lightly golden. Let cool.
Step 3: Using a hand or stand mixer, mix cream cheese and powdered erythritol together at low to medium speed.
Step 4: Add eggs one at a time, incorporating well between each.
Step 5: Add sour cream, lemon juice, and vanilla extract.
Step 6: Mix until smooth and fluffy.
Step 7: Pour into the prepared springform pan.
Step 8: Smooth the top and bake as directed
For the complete list of ingredients and instructions, please see the printable recipe card below.
Try our keto avocado chocolate pudding next. It's also smooth, rich and delicious.
Expert tips
Use room temperature ingredients. Bring your eggs, cream cheese, butter and sour cream 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 cheesecake to release easily.
Set up your oven correctly. We suggest that you bake your cheesecake on the middle rack. This keeps it far enough away from the heating element to avoid cracking.
FAQs
It's time to turn the oven off when the cheesecake is mostly set, but is still slightly jiggly in the center. The cooling period in the oven and on the counter will continue to cook the center fully.
Lemon in cheesecake is both for balancing the flavor and heaviness of the cream cheese, and for altering the acidity of the mixture. You don't taste lemon, but you would notice if it wasn't there.
The acid from the lemon juice helps to stabilize the dairy products, creating a smooth, creamy, yet solid cheesecake texture.
Baking a cheesecake can be tricky. Sometimes, even with the best intentions, it will crack in the oven. Here are some reasons why:
1. Not allowing all of your ingredients to come to room temperature before mixing the filling.
2. Mixing on high. Using a high speed setting will add extra air bubbles to your batter.
3. Opening the oven while baking.
4. Not following the proper cooling steps.
If your cheesecake cracked, don't worry about it! It will still taste just as good. Add some whipped cream and toppings if you want to hide the crack. Chances are it won't be noticeable after you slice it anyways.
Storage Instructions
Any leftovers should be stored in the refrigerator in an airtight container. You can keep it in the fridge for up to 4 days.
If the cheesecake is going to be stored for later, cool on the counter before freezing. This will prevent excess moisture getting trapped and allow it to finish setting up.
Freeze in 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 for up to 3 months, then thaw it overnight in the refrigerator before serving.
Do not freeze with any toppings. Toppings get mushy and loose some of their flavor. Add toppings when you are ready to serve.
Similar keto desserts
If you don't need to eat Keto, try our no bake Biscoff Cheesecake or this Gluten Free Pie Crust is perfect with most pie fillings.
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Did you make this recipe? Please leave a comment below letting me know what you thought.
📖 Recipe
Keto Cheesecake
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 and slightly up the sides, 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.
Video
Notes
- How to prevent cracking:
- Allow all of your ingredients to come to room temperature before mixing the filling.
- Mix on low. When mixing your batter, use medium to low speed to reduce the amount of air bubbles.
- Don't open the oven while baking during the first 40 minutes.
- Don't skip the proper cooling steps.
- Cut the cake cleanly. 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.
Mary
I brought this to my sister in law's house for Thanksgiving. Everyone loved it, and they loved it even more after I told them it was low carb! There were no leftovers, so I need to make it again soon! Thanks for a great recipe.