Keto Cheesecake 😋🍰

By: Rabia

A rich, creamy, and indulgent cheesecake without the carbs! This keto-friendly dessert tastes just like the classic but uses low-carb ingredients, making it perfect for anyone following a keto or low-sugar lifestyle.
🥘 Recipe Card

Servings & Timing

Yield: 12 slices

Prep Time: 15 minutes

Cook Time: 50 minutes

Chill Time: 4–6 hours (overnight recommended)

Total Time: About 6–7 hours

Dietary Badges:

Keto

Low-Carb

Gluten-Free

✅ Ingredients

For the Crust:

1 ½ cups almond flour

¼ cup unsalted butter, melted

2 tbsp powdered erythritol (or preferred keto sweetener)

½ tsp cinnamon (optional)

For the Cheesecake Filling:

24 oz cream cheese, softened (3 blocks)

1 cup powdered erythritol (or monk fruit sweetener)

3 large eggs, room temperature

1 tsp vanilla extract

1 cup sour cream

2 tbsp lemon juice (optional, for brightness)

📖 Instructions

Preheat & Prep
Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

Make the Crust
In a bowl, mix almond flour, melted butter, sweetener, and cinnamon (if using). Press evenly into the bottom of the prepared pan. Bake for 10 minutes, then let cool while preparing the filling.

Make the Filling
In a large bowl, beat cream cheese and sweetener until smooth and fluffy. Add eggs one at a time, mixing gently (don’t overmix). Stir in vanilla, sour cream, and lemon juice until just combined.

Bake the Cheesecake
Pour filling over crust. Place pan on a baking sheet and bake 45–50 minutes, until the edges are set but the center still jiggles slightly.

Cool & Chill
Turn off oven, crack door open, and let cheesecake sit inside for 1 hour (prevents cracking). Remove, cool to room temp, then refrigerate at least 4–6 hours (overnight is best).

Recommended  Zucchini, Feta & Dill Cottage Cheese Bake

Serve
Slice with a warm knife for clean cuts. Enjoy plain or topped with fresh berries or sugar-free chocolate drizzle.

🔑 Notes & Tips

Don’t overbeat the filling — too much air causes cracks.

Always chill thoroughly for the creamiest texture.

A water bath isn’t necessary for keto cheesecake but can be used if you want a super-smooth top.

🌟 Variations

Berry Cheesecake: Top with fresh raspberries, blueberries, or strawberries.

Chocolate Swirl: Add 2 tbsp cocoa powder to part of the filling and swirl before baking.

Pumpkin Cheesecake (Keto Fall Favorite): Stir 1 cup pumpkin purée + 1 tsp pumpkin spice into the filling.

❄️ Storage

Fridge: Store in an airtight container up to 5 days.

Freezer: Freeze individual slices for up to 2 months; thaw overnight in the fridge.

💌 Final Notes

This Keto Cheesecake proves that you don’t have to give up dessert while eating low-carb! It’s creamy, decadent, and endlessly customizable.

Rabia
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