Keto Cheesecake Recipe

This Keto Cheesecake recipe will surely impress your family and satisfy your cravings. A smooth, decadent, cheesecake that's easy to make and delicious to eat.

If you love cheesecake you'll want to try these Keto Cream Cheese Cookies next.

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 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.

Even those not on a Keto diet will enjoy this low carb 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.

Recipe ingredients

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

Powdered Erythritol - 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 with fresh berries.

Whipped Cream - Also optional, but 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.

Make our tender keto pumpkin bars with cream cheese frosting next.

Step by step instructions

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 printable recipe card below.

Best tips

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 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 in the fridge.

Cut the cake cleanly. It's much easier to slice 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 recipe but you are welcome to. You can also place a bowl of water underneath while it bakes.

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

Substitutions

Those of us who like to watch carbs are often looking for ways to make substitutions in recipes to either adjust the macros or make them tastier! Here are some options that you could consider.

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.

For the Sweetener - I like using Lakanto powdered sweetener in this recipe, and I haven't tried other low carb sweeteners in this recipe, so I can't guarantee your results if you decide to use something different.

Using a granulated or crystalized erythritol sweetener in the crust instead of the powdered version will add a bit of crunch which could be nice. I don't recommend using a granulated sweetener in the filling though.

For the Dairy - I don't suggest using low fat or fat free cream cheese or sour cream in this recipe, it won't taste as good, plus the lower fat products tend to be higher carb.

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 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 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.

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.

FAQs

HOW DO I KNOW WHEN MY LOW CARB CHEESECAKE IS DONE?

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.

WHY IS THERE LEMON JUICE IN CHEESECAKE?

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.

WHY DID MY KETO CHEESECAKE CRACK?

Like I mentioned, baking a cheesecake can be tricky. Sometimes, even with the best intentions, it will crack in the oven.

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.

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.

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

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📖 Recipe