Keto Cheesecake


Keto Cheesecake

Low-carb and keto-friendly cheesecake. It’s super easy to make and will surely satisfy your sweet tooth! A cheesecake recipe worthy of your indulgence that will surely impress your family and kids and even your kids too!‎
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Keyword keto
Prep Time 20 minutes
Cook Time 1 hour 7 minutes
Resting time 4 hours 10 minutes
Total Time 5 hours 37 minutes
Servings 12 slices
Calories 325kcal


Almond Flour Cheesecake Crust:

  • 2 cups blanched almond flour
  • ⅓ cup butter (measured solid, then melted)
  • 3 tbsp erythritol (granular or powdered works fine)
  • 1 tsp vanilla extract

Keto Cheesecake Filling:

  • 32oz Cream cheese (softened)
  • 1 ¼ cup powdered erythritol (erythritol must be powdered; can also use powdered monk fruitsweetener)
  • 3 large egg
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract


  • Preheat the oven to 350°F/177°C. Grease a 9in(23 cm) spring form pan (or you can line the bottom with parchment paper).
  • To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
  • Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract.(Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
  • Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).
  • Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
  • Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the spring form edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
  • Serve with fresh raspberry sauce if desired.


Nutrition Facts
Fat: 31gFiber: 1g
Net Carbs: 5gSugar: 2g
Total Carbs: 6gProtein: 7g
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