This Keto Cheesecake is the creamiest, smoothest, easiest, silkiest, dessert recipe baked in the oven that’s always a hit. I will give you all the tips and tricks to make a perfect sugar-free cheesecake every time. On top of that, it has only 5g net carbs for a slice, crust included!
I know that making homemade cheesecake sounds intimidating. It’s a classic dessert that’s in fact super easy to make if you follow a few easy steps. Trust me when I say this cheesecake is dreamy. You’ll enjoy a slice of the creamiest cheesecake with a buttery low carb crust.
This recipe comes with lots of tips and tricks that will help you get the best Keto Cheesecake from the first attempt.
- Is Cheesecake Keto?
- Watch the step-by-step video below to see exactly how to make this fabulous keto cheesecake!
- Why Is This The Best Keto Cheesecake Recipe
- The Perfect Keto Cheesecake Recipe
- Ingredients for the Keto Cheesecake
- How To Make This Keto Cheesecake
- Tips For A Perfect Keto Cheesecake
- Can I Use a Coconut Flour Crust?
- Can I Freeze the Keto Cheesecake?
- How Many Carbs are in Keto Cheesecake?
- Cheesecake Toppings Ideas
- Storing Instructions
- Are You Looking for More Keto Cheesecake Recipes? Try these:
- The Best Keto Cheesecake Recipe
Is Cheesecake Keto?
Cheesecake is one of the most popular desserts in the world, but regular cheesecake is usually made with sugar and a graham cracker crust. So, classic cheesecake is not keto-friendly.
A single slice has over 30 grams of carbs. On the other hand, this low carb keto cheesecake recipe has only 5g net carbs!
Luckily by changing just a few ingredients, you can make a keto-approved cheesecake recipe that’s incredibly delicious and tastes super similar.
Watch the step-by-step video below to see exactly how to make this fabulous keto cheesecake!
Why Is This The Best Keto Cheesecake Recipe
- Requires only 7 ingredients
- No water bath
- Incredibly silky, smooth, and creamy
- Only 5 grams of net carbs per slice
- A breeze to make in under one hour
The Perfect Keto Cheesecake Recipe
It took me a while to perfect this recipe even if it has only a few ingredients such as cream cheese, eggs, sweetener, sour cream, and vanilla extract. It was worth waiting because I love to share with you the perfected and tried version!
There’s no need for a water bath – probably one of the reasons I’ve always avoided making cheesecake at home. The secret is to cook it at a low temperature and read my tips for a super creamy and crack-less cheesecake.
Ingredients for the Keto Cheesecake
The ingredients list is very short – only eight common ingredients are needed for this delicious keto cheesecake:
- Almond flour – This gluten-free flour is ideal for creating a keto cheesecake crust. It’s low carb and ideal for a keto crust that’s crispy on the outside and crumbly on the inside.
- Butter – It gives the crust a buttery flavor and helps it crisp up even more in the oven.
- Vanilla Extract – Make sure to use the best vanilla extract you can find, and look for a sugar-free.
- Cream Cheese – This is the main ingredient of this keto cheesecake, so make sure to use a high-quality brand. Another thing that you need to know is that the cream cheese has to be full-fat and at room temperature. Do not use cream cheese spread or a low-fat variety.
- Sweetener – to sweeten this low-carb dessert, use a powdered sweetener such as monk fruit+allulose blend that has no cooling effect or funky aftertaste. You can also choose an erythritol-based blend or xylitol. Pure stevia is not a great option.
- Eggs – it’s essential to use large room temperature eggs. Eggs help all the ingredients bind together, and you can’t substitute them. However, you can make my no-bake keto cheesecake that requires no eggs.
- Sour Cream – Sour cream gives the cheesecake a rich flavor and texture, and it’s a fantastic keto choice! In addition, use full-fat sour cream at room temperature.
These are the ingredients for the classic keto cheesecake that everyone will love.
How To Make This Keto Cheesecake
This Keto Cheesecake recipe is easy to make by following just a few simple steps. Although it looks like a lot of work, it’s actually not that complicated as no water bath is required.
Make the Keto Cheesecake Crust
- Preheat the oven and line a 9″ springform pan with parchment paper, and grease the sides.
- Combine the crust ingredients and press the crumbly dough evenly into a pan.
- Refrigerate the dough while making the keto cheesecake filling. This step allows the crust to set and result in a buttery crust.
Make the Cream Cheese Filling
- Combine the softened cream cheese with the sweetener, then add the eggs one by one. Use an electric mixer and mix until smooth.
- Mix in the rest of the ingredients, and use a spatula to scrape the sides and bottom of the bowl.
- Pour the cream cheese filling over the crust and smooth the tops with a spatula to remove any air bubbles.
Bake the Cheesecake and Refrigerate
- Bake in the preheated oven for about 50 minutes.
- When the edges look golden brown and the middle of the cheesecake is firm but a little jiggly like jello, you know it’s ready.
- Remove from the oven and cool for approximately an hour at room temperature before transferring to the refrigerator.
Tips For A Perfect Keto Cheesecake
Use Room Temperature Ingredients
Almost every cheesecake recipe calls for “room temperature” cream cheese – but I recommend using only room temperature ingredients, so they blend beautifully together and deliver a smooth and creamy cheesecake filling.
If you forgot to soften cream cheese here’s what you can do: Add your cream cheese bricks to a microwave-safe bowl and microwave for 20-30—seconds until softened, but not hot.
Use full-fat cream cheese (around 33% fat) and sour cream. Philadelphia is the best cream cheese for cheesecake.
Take It Easy On The Eggs
Avoid overbeating the egg because it can ruin your cheesecake.
Overmixing can cause cracks due to too much air incorporated into the mixture. Stop mixing from time to time to scrape down the sides and bottom of the bowl to make sure there are no lumps.
Don’t Open The Oven!
Try not to open the oven door during baking the cheesecake. It can cause cracks.
Avoid Over-Baking The Keto Cheesecake
How do I know if the Keto Cheesecake is cooked? Well, the middle should be set but “jiggly” and have a pale color. I bake it for about 50-60 minutes at a very low temperature. Overbaking is another cause of cracking that we are trying to avoid.
Cool It Correctly
It’s extremely important to cool the cheesecake at room temperature before moving it to the fridge. This can take between an hour or two. The extreme temperature change can make cracks in the cheesecake.
Can I Use a Coconut Flour Crust?
Sure, you can use my keto coconut flour crust as a base for this cheesecake. Just prepare the crust as written, then pour the filling and bake until firm.
Can I Freeze the Keto Cheesecake?
This keto cheesecake is freezer friendly because it is made using full-fat cream cheese. Wrap it tightly with plastic wrap and keep it in the freezer for 2-3 months.
When you are ready to serve, let it thaw in the fridge overnight, and consume within 2 days. I prefer freezing individual slices.
How Many Carbs are in Keto Cheesecake?
This recipe offers nutrition information for a slice. Compared to a classic cheesecake this one is very low in carbs and refined sugar:
- 420 calories
- 7g total carbs
- 5g net carbs
- 4g sugar
These macros exclude the sugar alcohols from the total carbs.
PS: If you want all my best keto dessert recipes in one place, check my latest e-book: Incredibly Easy Keto Desserts!
Cheesecake Toppings Ideas
Here are some great toppings that pair perfectly with this velvety keto cheesecake:
- Easy Raspberry Sauce
- Homemade Caramel Sauce
- Fresh Berries – strawberries, raspberries, blueberries
- Homemade Whipped Cream
- Keto Lemon Curd
Only the sky is the limit, and you can get creative with the toppings. I’m sure this easy recipe is going to impress!
- Refrigerator: This low-carb cheesecake stores well chilled in the refrigerator for one week. Make sure to wrap it in foil. Don’t let your cheesecake at room temperature for more than 4 hours.
- Freezer: Yes, this keto cheesecake recipe freezes well. To freeze leftover cheesecake, wrap slices individually in plastic wrap, then wrap in foil. Store in the freezer for six months. To serve, thaw in the fridge overnight.
Are You Looking for More Keto Cheesecake Recipes? Try these:
- Keto Pumpkin Cheesecake
- No-Bake Keto Chocolate Cheesecake
- Quickest Keto Mini Cheesecakes
- No-Bake Cheesecake for One
- Keto Cheesecake Brownies
- Blueberry Swirl Keto Cheesecake Bars
The Best Keto Cheesecake Recipe
For the crust
- Preheat the oven to 325°F / 160°C. Adjust the rack to the middle of the oven.
Keto Cheesecake Crust
- In a medium bowl combine the almond flour and powdered sweetener. Add in the melted butter and vanilla extract. Use a spatula or a fork to combine well the ingredients.
- Pour the crust mixture into a 9" springform pan and press firmly into the bottom and halfway up the sides using a spatula or your fingers. Refrigerate the keto crust for 20 minutes or bake for 10 minutes until slightly golden.
Keto Cheesecake Filling
- In a large mixing bowl, add the softened cream cheese and beat with a hand mixer until smooth and fluffy, scraping the sides if necessary.
- Turn the mixer to a lower speed and add in the powdered sweetener little by little.
- Add the eggs one by one and mix until just incorporated.
- Incorporate the sour cream and vanilla extract. Use a spatula to scrape the sides and bottom of the bowl.
- Pour the cheesecake batter over the crust and even out the top using a spatula.
- Transfer to the preheated oven and bake for about 50-55 minutes. You know it’s ready when the edges have a pale brown color, and the center is firm but “jiggly” like jello.
- Remove from the oven and allow to cool at room temperature for about one hour before transferring to the refrigerator. Refrigerate overnight or at least 6 hours before serving. Enjoy!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: