Keto Cheesecake

4.75 from 4 votes

A smooth, decadent, cheesecake made in the traditional. This Keto Cheesecake will impress your family and friends. No will will know it's low carb.

Prep Time15

Cook Time55

Additional Time5

Total Time6 10

Course: Desserts

Cuisine: American

Servings: servings

Calories: 363kcal

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.

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.