If you’re craving a rich and creamy dessert without all the carbs, this Keto Fluffy Cheesecake is just the recipe you need. Created by Kristy Cook, this cheesecake is a keto-friendly, low-carb twist on a classic dessert.
After experimenting with different ingredients and techniques, Kristy found the perfect combination to recreate the traditional texture and flavor without using sugar or gluten. Each bite is light and airy, satisfying even the most indulgent cravings.
Kristy’s love for keto baking and desire for guilt-free desserts were the inspiration behind this recipe. She wanted a dessert that even non-keto eaters would enjoy, and her fluffy cheesecake quickly became a favorite at family gatherings.
As Kristy says, “There’s something magical about watching people enjoy a cheesecake and then surprise them with the fact that it’s keto!” This recipe combines creamy flavors with a fluffy, melt-in-your-mouth texture, making it a versatile dessert suitable for any occasion.
Table of Contents
| Look at the Recipe (Key Highlights) |
| Ingredients for Keto Fluff Cheesecake |
| How to Make This Healthy Keto Fluff Cheesecake |
| Storage & Serving Suggestions |
| Tips & FAQs |
Look at the Recipe
- Inspiration and Creation: This recipe was developed after numerous attempts to recreate the rich, creamy texture of a classic cheesecake without sugar, gluten, or carbs.
- Ingredient Selection: Each ingredient is carefully chosen for keto compliance and texture:
Coconut flour provides a delicate, grain-free structure.
Whipped egg whites create a soft, airy texture, essential for that light, fluffy consistency.
Water Bath Technique: Using a water bath prevents cracking and keeps the cheesecake from drying out. Cooling gradually in the oven helps lock in that perfect, moist texture. - Finishing Touches: Topping with fresh raspberries or a sprinkle of powdered sweetener adds a burst of color and flavor without extra carbs.
- Versatile and Loved: This keto cheesecake is my go-to for gatherings. It always surprises guests when they find out it’s low-carb and keto-friendly—proof that indulgent, bakery-quality desserts can also be keto!
Ingredients Needed
- Powdered sweetener
- Cream cheese
- Heavy cream
- Eggs
- Vanilla extract
- Coconut flour
- Baking powder
- Vinegar
- Optional toppings: raspberries, powdered sweetener, sugar-free whipped cream
How to Make Keto Fluffy Cheesecake
Prepare the Cream Cheese Mixture: Melt the cream cheese in a double boiler, then blend it with heavy cream and a bit of powdered sweetener. Let it cool slightly to avoid curdling when you add the eggs.
Add Egg Yolks and Dry Ingredients: Slowly whisk the cream cheese mixture into egg yolks, and then sift in coconut flour and baking powder. This helps thicken the mixture for a perfect fluffy texture.
Whip Egg Whites: In a separate bowl, beat egg whites with vinegar until bubbly, then gradually add powdered sweetener while continuing to beat until stiff peaks form.
Fold and Combine: Gently fold the whipped egg whites into the cream cheese mixture, being careful to keep the mixture light and airy.
Bake in a Water Bath: Pour the batter into a prepared cake pan and place it in a larger pan with hot water to create a water bath. Bake at the specified temperature, lowering the heat partway through to prevent browning and ensure even baking.
Cool and Serve: Allow the cheesecake to cool gradually in the oven, then refrigerate for at least 4 hours before serving. Top with raspberries, powdered sweetener, or sugar-free whipped cream.
Storage Tips and Serving Suggestions
Storage Suggestions
- Refrigerator: Store your keto fluffy cheesecake in an airtight container in the refrigerator for up to 5 days. This helps maintain its creamy texture and keeps it fresh.
- Freezer: For longer storage, slice the cheesecake and wrap each piece individually in plastic wrap or place it in airtight freezer bags. Freeze for up to 2 months. To serve, thaw a slice in the fridge for a few hours or overnight for the best texture.
Serving Suggestions
- Plain and Simple: Enjoy it on its own for a classic keto cheesecake experience.
- Fresh Berries: Add a few raspberries, strawberries, or blueberries on top for a burst of flavor and color.
- Sugar-Free Whipped Cream: A dollop of whipped cream adds richness and enhances the creamy texture of the cheesecake.
- Keto-Friendly Chocolate Drizzle: Melt some sugar-free chocolate and drizzle it over the top for a touch of decadence.
- Sprinkled Sweetener: For a subtle touch, dust a bit of powdered sweetener over the cheesecake before serving to give it a delicate, finished look.
Frequently Asked Questions (FAQs)
Can I use almond flour instead of coconut flour?
Yes, almond flour can be substituted for coconut flour. However, almond flour is denser, so you may need about twice the amount to achieve a similar texture.
Do I need a double boiler?
If you don’t have a double boiler, you can create one by placing a heatproof bowl over a pot of simmering water, making sure the bowl doesn’t touch the water. This prevents the cream cheese from burning.
Why use a water bath for baking?
A water bath provides gentle, even heat, helping to prevent the cheesecake from cracking. It also keeps the texture moist and fluffy, which is perfect for this keto cheesecake.
How should I store this cheesecake?
Store the cheesecake in an airtight container in the fridge for up to five days. You can also freeze individual slices for a quick keto dessert option whenever you want.
What are good topping options?
Raspberries, sugar-free whipped cream, or a sprinkle of powdered sweetener are all excellent keto-friendly toppings. These add freshness and a hint of extra sweetness without breaking keto guidelines.
Description
Enjoy a deliciously light and creamy keto fluffy cheesecake with only a few ingredients. Perfect for keto diets and easy to customize for all occasions!
Ingredients
Instructions
Prepare the Cream Cheese Mixture:
-
Melt the cream cheese in a double boiler, then blend it with heavy cream and a bit of powdered sweetener. Let it cool slightly to avoid curdling when you add the eggs.
2. Add Egg Yolks and Dry Ingredients:
-
Slowly whisk the cream cheese mixture into egg yolks, and then sift in coconut flour and baking powder. This helps thicken the mixture for a perfect fluffy texture.
3. Whip Egg Whites:
-
In a separate bowl, beat egg whites with vinegar until bubbly, then gradually add powdered sweetener while continuing to beat until stiff peaks form.
4. Fold and Combine:
-
Gently fold the whipped egg whites into the cream cheese mixture, being careful to keep the mixture light and airy.
5. Bake in a Water Bath:
-
Pour the batter into a prepared cake pan and place it in a larger pan with hot water to create a water bath. Bake at the specified temperature, lowering the heat partway through to prevent browning and ensure even baking.
6. Cool and Serve:
-
Allow the cheesecake to cool gradually in the oven, then refrigerate for at least 4 hours before serving. Top with raspberries, powdered sweetener, or sugar-free whipped cream.
Servings 8
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 6g2%
- Dietary Fiber 2g8%
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This Ultimate Fluffy Keto Cheesecake quickly became a favorite in my kitchen! My goal was to create a keto dessert that kept the classic creamy texture of traditional cheesecake without the carbs. After experimenting, I found that whipping the egg whites and baking with a water bath was key to achieving that light, fluffy texture. Each slice melts in your mouth, and it’s hard to believe it’s keto! I love serving it topped with fresh berries or a sprinkle of powdered sweetener. I hope you enjoy making and sharing this delicious treat as much as I do!
