Learn how to make the best Keto Cheesecake recipe that combines a silky, creamy filling with a buttery almond flour crust. This sugar-free cheesecake requires no water bath and just 7 ingredients. Each slice, crust included, contains only 5g net carbs!
Preheat the oven to 325°F / 160°C. Position your oven rack to the middle of the oven to ensure even baking.
Keto Cheesecake Crust
In a medium bowl combine the almond flour and powdered sweetener. Mix in the melted butter and vanilla extract with a spatula or fork until the mixture resembles a coarse meal.
Transfer 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.
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.
Lower the mixer speed and gradually add in the powdered sweetener, ensuring it’s well incorporated without overmixing.
Add the eggs one by one and mix until just incorporated.
Incorporate the eggs one at a time, mixing on low speed just until each egg is incorporated.
Mix in the sour cream and vanilla extract on low speed just until smooth, using a spatula to scrape the sides and bottom of the bowl, ensuring a homogenous mixture.
Pour the cheesecake batter over the pre-baked or chilled crust.Smooth the top with a spatula to ensure an even surface.
Transfer to the preheated oven and bake for approximately 50-55 minutes. The cheesecake is ready when the edges are pale golden brown, and the center is set but still slightly jiggly.
Once done, turn off the oven and slightly open the oven door, allowing the cheesecake to cool gradually for about one hour. After cooling in the oven, remove the cheesecake and allow it to continue cooling to room temperature.
Once the cheesecake reaches room temperature, refrigerate it uncovered for at least 6 hours, or preferably overnight, to allow it to set completely.
Once the cheesecake is fully set, release it from the springform pan.Slice it using a knife dipped in hot water for cleaner cuts, and enjoy!
Video
Notes
For a golden crust, bake in the preheated oven for 10 minutes and then allow it to cool slightly.
Avoid opening the oven door during baking, as it might cause the cheesecake to crack.
Ensure all your ingredients, especially the cream cheese, eggs, and sour cream, are at room temperature before starting to avoid lumps in your cheesecake.
Be careful not to overmix the batter, especially after adding the eggs, as it can incorporate too much air and cause cracks during baking.
Store leftover cheesecake in an airtight container in the refrigerator for up to one week, or you can freeze individual slices wrapped in plastic wrap and foil for up to 2 months.