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!
Storing Instructions
- 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
Description
Ingredients
For the crust
- 2 cups almond flour
- ¼ cup powdered sweetener
- 6 tbsp unsalted butter melted
- 1 tsp vanilla extract
For the filling
- 4 (8oz ea.) packages full-fat cream cheese room temperature
- 2 cups powdered sweetener
- 4 large eggs room temperature
- 8 oz. sour cream room temperature
- 1 tbsp vanilla extract
Instructions
- 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!
Video
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.
READER FAVORITES
The full recipe is in the recipe card below. Readers that love this aslo made these recipes:
Hi, I am going to bake the cheesecake but could not find at what temperature it is to be baked. Could you please advise me on the temp. Thank you.
I’m not sure how that one line instruction went missing. I updated the post! You should bake the cheesecake at 325F for about 50-60 minutes. Thank you!
How did you make the raspberry topping?
Hi there, Sylvia! You can find the recipe for the raspberry topping on this blog, just search “raspberry sauce” 🙂
I only have an 8” cheesecake pan. OK to use?
Yes, you can use a smaller cheesecake pan. You’ll probably end up with leftover cheesecake batter. But that’s no problem because you can use it to make some crustless mini cheesecakes.
How do you make the mini crustless cheesecake?
I made this to be our Christmas dinner dessert. My family took one look and it became Christmas Eve dessert. It is so good and there is no compromise of flavor or texture. I followed the directions exactly. Great recipe. Thanks.
Very good cheesecake!!
Can you freeze this cheesecake? Have you ever done it?
Thanks! I made it for Christmas Day and it was fabulous! My husband said it was the best cheesecake he has ever had!
Hi Viki. I am so happy you loved my keto cheesecake recipe. I haven’t tried freezing it so I’m not sure. If someone did, please help!
Was wondering. Could you substitute English Double Cream for the Sour Cream?
Thanks
I’m not sure what Double Cream is? Is it something like heavy whipping cream? You can use full-fat Greek yogurt instead of sour cream.
Do you use salted or unsalted butter in this recipe?
I used unsalted butter. Hope you’ll like my keto cheesecake!
Do you have to use powdered erythrotol? Only have granular
YES, it’s a must for the sweetener to be powdered. You can simply add your granulated sweetener to a powerful blender and pulse a few times until it turns into a fine powder.
I just finished preparing this. The cheesecake batter went all the way to the top of the 9-inch pan. I just went for it and put it in the oven. I hope it turns out okay.
Let me know how it turned out!
I have a question, in pinterest says in the recipe 2 1/4 cup of Sweetening, powdered. But here it says 1/4. I guess the right is 1/4?
Thanks
Cynthia
For the crust, you’ll need 1/4 cup sweetener and for the cheesecake filling 2 cups.
Made this lastnight. This am hubby tried a slice, he closed his eyes and said best cheesecake you’ve ever made. Im so happy, it is ceamy and so good. Thank you for this recipe.
I forgot to add, I only had 4oz of sour cream, so I combined 4oz of greek yogurt…..
I’m thrilled you both liked my keto cheesecake recipe! Keep up the good work!
When I input the ingredients, it comes to 12 net carbs per slice. Not sure how you’ve come up with 5 net carbs. Please let me know.
You should subtract the sugar alcohols from the total carb count.
So carbs 7g – fiber 2 g – 2 sugar alcohol = 3 g net carbs! Even better 🙂
Made a half batch in a small pan…omg sooo good! Came out perfect! My crust stuck to the pan, so I just sprinkled it on top!
Fabulosa el sábado será el día que prepararé la tarta de queso
Hi, I have never used a springform pan before. Do you take off the side of the pan when the cake is hot or cool? Also can I use powdered monkfruit as my sweetener?
Hi, You allow the cheesecake too cool down in the springform and then you remove it. Yes, powdered monk fruit is a great option.
Can i use light fat products? Im just looking for a sugar free recipe as i have had bypass so i need to watch the fat content too.
I made the cheesecake. OMGGGG!! So creamy!
I topped it off with Keto chocolate ganache and raspberries on top. So delicious!!
I can wait to try it. It just came out of the oven and it looks gorgeous!!! How many slices do I cut in to get 5 net carbs per slice? Thank you
Hi. This keto cheesecake has 16 servings.
Thank you very much!!! It delicious! My husband And boys said to add it my repertoire.
Omg this was amazing so creamy and taste like the real thing. Cook time was 70 minutes and I made it without the crust. I can’t thank you enough we finally get to eat cheesecake!!!!!!!!!
Can’t wait to make this. I read they the ingredients and am somewhere the 4grams of sugar come from. Thanks.
It’s nothing to worry about. These are naturally occurring sugars in cream cheese, almond flour, sour cream, etc. If you make my keto cheesecake, let me know how it turned out!
OMGEEEE did this last night and oh lord it’s the best cheesecake ever! I topped it with Walden farms strawberry syrup and a dollop of whipped cream! To die for I’m thinking of doing it turtle style and adding the Walden farms chocolate and caramel syrup with some pecans! (Literally drooling)
It sounds delicious! I’m so happy you liked my keto cheesecake recipe.
Hi! I only have a 6inch springform pan- how can i adjust the ingredients to fit? Also could I use coconut flour instead of almost flour?
Hi there! You can cut the ingredients for the keto cheesecake in half and use 1/2 of my coconut flour crust instead. Also, adjust the baking time 40-45 minutes at 325°F / 160°C – it will probably take about. I really hope this helps and can’t wait to see your final result!
I just made this and my whole 16 oz of sour cream fell in I hope this doesn’t totally mess up the cheesecake
You should probably add more sweetener and slightly increase the baking time. Let me know how it turned out!
Hi, Here is say this is the best low carb thing I have ever made. So thick and creamy. I ordered the parchment paper inserts with tabs on them to remove the cake from my nordic ware springform pan. Didn’t wanna scratch that baby up. Making my second cheesecake today but without the crust as i’m not a fan of almond flour. Thought I could sprinkle some chopped nuts on the top. I did read where someone put a pan of water on the bottom shelf underneath the cheesecake. I did have some minor cracking. Do you think this might help a little?
Best cheesecake ever!!! It truly is amazing. However, even at 325… it seems to take forever to bake… or to get firm like jello in the middle… and then the top looks burnt when i serve it. Any suggestions??
This is a GREAT recipe. All of the tips are really helpful, the cheesecake came out really well and tastes so good! I don’t have a springform pan so instead I lined my pie pan with foil and after it was cooled/set in the fridge I lifted it out of the pan using the foil.
The recipe actually ended up making more filling than I could fit in the pie pan so I ended up making a little more of the crust and made a few mini cheesecakes in my muffin tin.
I used to be able to adjust this recipe to only use 3 blocks of cream cheese. That option of changing the serving size is no longer in here
We made a few changes to the recipe card but you can still adjust it. Hover with your mouse “Yelds 16 cheesecake slices” and you’ll be able to modify as desired. Hope this helps!
Hi there I only have a 9” round pan not a springform pan. Can I still use it for this recipe? Thanks
You can definitely use your 9” round pan.
This came out amazing !! I e made it several times now for holidays and birthdays friends and family love it too and their not all Keto! I did experiment a bit and made a pecan crust which was incredible! Once you have the basics down possibilities are endless ❤️
This cheesecake is amazing! My family said it’s better than NY cheesecake! I wonder if you Could make it a chocolate cheesecake? Would you just add Hershey’s cocoa powder?
I made this over the 4th of July weekend. I didn’t use a springform pan and didn’t add any sauce. Even without all that, this was by far the BEST cheesecake I’ve ever had! It was super creamy, and I really loved the crust. My family (and friends) commented on how good it was. Considering I’m not the best cook/baker, that’s saying something. They didn’t know it was Keto! (our secret)
Do you know How long it can last In the fridge for?
This keto cheesecake can be stored in the fridge for up to one week.
Best CheeseCake ever ! Just amazing! Mmmm..So creamy, delicious
Thank you for the recipe
I’m so glad you liked my recipe! Thank you for the kind words!
How many servings in this cheesecake? Omg, it is too good.
I am going to make this cheese cake,. But for the topping I am going to use my sugar free raspberry jam that I have and just heat it in the microwave so I can pour it over my slice of cheese cake.
Is the nutrition facts for 1 serving?
How many calories for all pieces? Lol.
So delicious! Not that crazy sweet taste that cheesecake gives you but smooth and tasty! Called for a 9 inch pan but I used a 12 inch and had leftovers for another pan
Cqn I use unblanched almond flour- meal ?
Yes, it works for this recipe.
How do you make the strawberry topping?
I have a recipe for this sugar-free cheesecake sauce with raspberries, but you can use any low carb fruits you have on hand.
Can I use aluminum pan. Don’t have a springfoam pan
Yes. Just grease it well and fill the pan only 2/3.
This was hands down the best recipe! Although mine cheesecake was runny in the middle that could have been because I over beat the eggs or I didn’t allow it to set fully. How would I be able to mix white chocolate raspberry to this???
I bought a third less fat cream cheese and didn’t realize. Hope that will work. Wondering if I need any adjustments because of that.
It should work. Just make sure you adjust the baking time. Let me know how it turned out!
This is absolutely delicious!
No one would guess it was low carb.
So happy to be able to have cheesecake again after avoiding it for years ,because of the sugars.
Turned out perfectly creamy .
Thanks for sharing a great dessert recipe!
I have made this three times now. My family says it is the BEST cheesecake they have ever eaten. The first time I made a blueberry sauce for the top, the second time I made a blackberry sauce for the top. This time I will be making a chocolate ganache for the top. Thank you for this wonderful recipe!
Wow, I’m so happy you all loved my keto cheesecake recipe!! Thank you so much and keep up the good work!
I don’t have a springform pan, can I make this in a glass pie dish?
Sure you can. It’s only harder to cut out a slice. Hope you’ll like the recipe.
Made this recipe so delicious thank you for sharing .