Keto Cheesecake

This rich and creamy Keto Cheesecake is the ultimate low-carb dessert! With a buttery almond flour crust and a luscious cream cheese filling, it’s perfect for satisfying cravings without compromising your diet. Whether you’re following a keto lifestyle or just want a guilt-free treat, this cheesecake is sure to impress.

Why You’ll Love This Recipe

Low-Carb and Keto-Friendly: Each slice is just 250 calories and free of sugar.

Rich and Decadent: The creamy filling and buttery crust are indulgent yet guilt-free.

Easy to Make: Straightforward steps make this recipe accessible even for beginners.

Customizable: Add your favorite keto-friendly toppings like whipped cream or berries.

Perfect for Any Occasion: A crowd-pleaser that works for gatherings, holidays, or just a weeknight treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

almond flour

melted butter

erythritol or any preferred low-carb sweetener

vanilla extract

For the Cheesecake Filling:

cream cheese, softened

sour cream

erythritol or other low-carb sweetener

large eggs

vanilla extract

lemon juice (optional for added tang)

Directions

Prepare the Crust:

Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan or line it with parchment paper.

Combine almond flour, melted butter, erythritol, and vanilla extract in a bowl. Mix until well blended.

Press the mixture evenly into the bottom of the pan.

Bake for 10–12 minutes, or until golden and firm. Let it cool.

Make the Cheesecake Filling:

Beat softened cream cheese in a large bowl until smooth.

Mix in sour cream, erythritol, vanilla extract, and lemon juice (if using) until creamy.

Add eggs one at a time, mixing thoroughly after each addition.

Pour the filling over the cooled crust, smoothing the top.

Bake:

Bake the cheesecake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and cool the cheesecake inside with the door ajar for 1 hour.

Let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.

Serve:

Carefully remove the cheesecake from the springform pan and place it on a serving plate.

Garnish with keto-friendly toppings like whipped cream or fresh berries, if desired.

Servings and Timing

Servings: 12

Prep Time: 15 minutes

Cook Time: 50–60 minutes

Chill Time: 4 hours

Total Time: 5 hours 15 minutes

Variations

Berry Swirl Cheesecake: Add a swirl of sugar-free berry sauce before baking.

Chocolate Cheesecake: Mix cocoa powder into the filling for a chocolatey twist.

Nut-Free Option: Use coconut flour for the crust, but reduce the quantity to half.

Lemon Cheesecake: Increase the lemon juice for a tangier flavor.

Mini Cheesecakes: Use a muffin tin for individual portions.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge before serving.

Related Recipes:

• Keto Lemon Bread
• Keto Pumpkin Bread with Cream Cheese Filling
• Keto Crispy Cinnamon Cream Cheese Roll-Ups

FAQs

How do I prevent cracks in the cheesecake?

I let the cheesecake cool slowly in the oven after baking and avoid overmixing the batter to prevent air bubbles.

Can I make this cheesecake dairy-free?

You can use dairy-free cream cheese and coconut cream as substitutes, but the texture may vary slightly.

What’s the best way to cut clean slices?

I use a sharp knife dipped in hot water and wiped clean after each cut for perfect slices.

Can I replace erythritol with another sweetener?

Yes, any low-carb sweetener like monk fruit or stevia can be used in similar quantities.

Is the lemon juice necessary?

No, it’s optional, but it adds a subtle tang that balances the richness of the filling.

Conclusion

This Keto Cheesecake is proof that low-carb desserts can be just as indulgent as their traditional counterparts. With its creamy filling, buttery crust, and endless customization options, it’s a dessert worth savoring. Whether for a special occasion or a simple treat, I always find myself coming back to this recipe for its unbeatable flavor and simplicity. Enjoy!

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