Rich, Creamy, and Sugar-Free
This indulgent keto cheesecake is everything a classic cheesecake should be—creamy, smooth, and perfectly sweet—without the carbs. Made with a buttery almond flour crust and a silky cream cheese filling, it’s the ultimate low-carb dessert for holidays, gatherings, or whenever a cheesecake craving strikes.
Course: Dessert
Prep Time: 20 minutes
Cook Time: 50 minutes
Setting Time: 8 hours
Total Time: 1 hour 10 minutes (plus chilling)
Servings: 12
Calories per slice: 600 kcal
Ingredients
For the Crust
- 1 ½ cups almond flour
- ¼ cup powdered sweetener (erythritol or monk fruit blend)
- 1 teaspoon cinnamon
- 6 tablespoons butter, melted
For the Filling
- 6 packages (8 oz each) full-fat cream cheese, room temperature
- 2 cups powdered sweetener
- 5 large eggs, room temperature
- 8 oz sour cream, room temperature
- 1 tablespoon vanilla extract
Instructions
Step 1: Prepare the Crust
Preheat oven to 325°F (163°C) and adjust rack to the center.
In a medium bowl, combine almond flour, sweetener, and cinnamon. Stir in melted butter until evenly combined.
Press the crust mixture into the bottom and halfway up the sides of a 10×4-inch springform pan. Use a flat-bottomed glass to compact the crust evenly.
Refrigerate the crust for 20 minutes while preparing the filling.
Step 2: Make the Filling
In a large mixing bowl, beat the cream cheese with a hand mixer until light and fluffy.
Gradually add the powdered sweetener in thirds, beating after each addition until smooth.
Add eggs one at a time, beating just until incorporated after each.
Add sour cream and vanilla extract. Beat until just combined—do not overmix.
Step 3: Bake
Pour the filling over the chilled crust and smooth the top.
Bake for 50 minutes. The top should appear set (not glossy), and the center should still have a slight jiggle.
Step 4: Cool & Chill
Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 30 minutes.
Remove and run a thin knife around the edges to loosen from the pan (do not remove springform).
Let the cheesecake cool at room temperature for 1 hour.
Cover loosely with plastic wrap and refrigerate for at least 8 hours or overnight.
Step 5: Serve
Remove the springform pan ring. Slice into 12 pieces. Garnish as desired (e.g., berries, whipped cream, or a keto berry compote).
Tips for Success
- Use room temperature ingredients to prevent lumps in the batter
- Don’t overbeat once the eggs are added to avoid cracking
- For a smoother top, use a water bath (optional)
- Always chill overnight for the best texture and flavor
Nutritional Information (Per Slice)
- Calories: 600 kcal
- Fat: 54g
- Saturated Fat: 31g
- Protein: 14g
- Total Carbs: 7g
- Fiber: 2g
- Net Carbs: 5g
Storage
- Refrigerate: Store in an airtight container for up to 5 days
- Freeze: Freeze whole or in slices for up to 1 month; thaw in the fridge overnight before serving
This keto cheesecake is the perfect make-ahead dessert that no one will guess is low-carb. Creamy, rich, and absolutely satisfying—every bite is pure bliss.
