The Best Keto Cheesecake Recipe

This keto cheesecake recipe with a buttery almond flour crust is ultra creamy, smooth, and incredibly satisfying. It’s a classic low carb dessert that’s easy to make and tastes just like traditional cheesecake—without all the sugar or carbs.

With just 7 simple ingredients and 10 minutes of prep time, you can whip up a show-stopping dessert that’s perfect for holidays, special occasions, or any time you’re craving something sweet on a keto diet. Whether you’re new to keto baking or a seasoned pro, this sugar-free cheesecake is foolproof and guaranteed to impress.

It’s no secret that I’m obsessed with keto desserts that are quick, simple, and taste just like the classic versions—minus the carbs. Whether it’s fudgy keto brownies, creamy low-carb ice cream, soft almond flour cookies, rich chocolate cakes, or this luscious sugar-free cheesecake, I love creating easy low carb treats that actually satisfy.

What’s the best part? This keto cheesecake is melt-in-your-mouth creamy, incredibly easy to make, and tastes just like traditional cheesecake—without the sugar overload.

Most people think making cheesecake is complicated, but it really doesn’t have to be. Just mix a few basic ingredients, bake at a low temperature, and follow my simple tips to get a perfectly creamy, crack-free cheesecake—no water bath required.

If you’re a fan of low-carb baking, don’t miss my other tried-and-true keto dessert recipes like keto pound cake, carrot cake, and coconut flour chocolate cake.

Why You’ll Love This Keto Cheesecake Recipe

• Made with only 7 simple low-carb ingredients – no fancy or hard-to-find ingredients required.
• Ultra-creamy, smooth, and rich – this low-carb cheesecake melts in your mouth and satisfies every sweet craving.
• Tastes just like classic New York cheesecake – but without the sugar or flour.
• Quick and easy to make – just 10 minutes of prep time and no water bath needed!
• Only 6g net carbs per slice – perfect for anyone following a keto, low-carb, or diabetic-friendly diet.
• Freezer-friendly and make-ahead approved – ideal for holidays, parties, or whenever you need a low-carb dessert on hand.
• Customizable with your favorite toppings – enjoy it plain or add sugar-free berry sauce, keto caramel, or chocolate drizzle.

Video Tutorial

Is Cheesecake Keto-Friendly?

No, traditional cheesecake is not keto-friendly because it typically contains high-carb ingredients like sugar, graham cracker crust, or cookie crumbs. These can quickly raise your carb intake and kick you out of ketosis.

The good news? You can absolutely enjoy cheesecake on a keto diet by making a few easy swaps. By using a low-carb sweetener and an almond flour or coconut flour crust, you can make a rich, creamy, sugar-free cheesecake that tastes just as good—if not better—than the classic version.

Whether you’re looking for a keto dessert for special occasions or just something to satisfy your sweet tooth without the carbs, a low carb cheesecake recipe is a perfect option.

Ingredients for the Best Keto Cheesecake

One of the best things about this low carb cheesecake recipe is that it uses simple, everyday ingredients—no complicated or hard-to-find items. Here’s what you’ll need to make a creamy, rich, and satisfying keto-friendly cheesecake that tastes just like the real thing:

For The Almond Flour Cheesecake Crust

• Almond Flour – Use superfine blanched almond flour for the best texture. It creates a crispy, golden base that complements the creamy filling perfectly. You can also skip it for a crustless keto cheesecake version.
• Unsalted Butter – Melted butter helps bind the crust and adds a rich, buttery flavor.
• Low Carb Sweetener – Granulated allulose is my top pick for the crust—it blends well and doesn’t have a cooling effect. You can also use erythritol blends or xylitol, but avoid pure stevia, which tends to taste bitter in baked goods.
• Vanilla Extract – Adds depth and warmth to the crust flavor.

For The Low Carb Cheesecake Filling

• Cream Cheese – Use full-fat, brick-style cream cheese (not spreadable or light versions). This is the key to achieving that dense, ultra-creamy texture typical of classic cheesecakes.
• Sour Cream – Adds extra richness and tang, making this a true keto New York-style cheesecake.
• Eggs – Four large eggs at room temperature. Add them one at a time and mix just until combined to prevent overmixing (which can cause cracks).
• Powdered Sweetener – A powdered sweetener ensures a smooth, creamy consistency without any grittiness. Monk fruit, allulose, or erythritol blends work great here.
• Vanilla Extract – Use a high-quality vanilla for the best flavor.
• Lemon Juice (Optional) – Adds brightness and enhances the cream cheese flavor, giving the cheesecake a subtle tang.

How To Make Keto Cheesecake

Make sure all your cheesecake ingredients are at room temperature, so the mixture is smooth, creamy, and ready to be baked. The method is similar to a traditional cheesecake.

Start by making the crust

1. Grease the sides of a 9-inch springform pan, line it with parchment paper, and preheat the oven.
2. Add all the crust ingredients into a bowl and mix them well.
3. Then evenly press the crumbly dough into the pan and bake it for 10-12 minutes or until slightly golden.

Make The Cream Cheese Filling

1. Add the softened cream cheese and sweetener into a bowl, then mix them. 
2. Stir in the sour cream and vanilla extract.
3. Gradually add the eggs one at a time, mixing until each egg is just incorporated.
4. Pour the filling over the crust and bake the cheesecake in the oven for 60 minutes or until almost set in the middle.
5. Remove from the oven and let it cool for about an hour at room temperature before putting it in the refrigerator to firm completely.

Tips for Making the Best Keto Cheesecake

Follow these expert tips to ensure your keto cheesecake turns out ultra-creamy, crack-free, and delicious every time:

• Bring Ingredients to Room Temperature – Always use room-temperature cream cheese, sour cream, and eggs. This helps them blend smoothly, preventing lumps and creating a velvety, creamy cheesecake filling.
• Avoid Overmixing the Batter – Overmixing can incorporate too much air into the batter, which causes cracks during baking. Lightly beat the eggs before adding, then mix on low speed just until combined.
• Don’t Open the Oven Door While Baking – Sudden changes in temperature can cause your low carb cheesecake to crack. Resist the urge to peek until the baking time is complete.
• Bake at a Low, Consistent Temperature – Cheesecake bakes best at a low temperature (around 300°F/150°C) to ensure it cooks evenly and stays smooth without overbaking or drying out.
• Sift Your Sweetener – Sifting powdered erythritol, allulose, or monk fruit sweetener removes clumps and helps it incorporate seamlessly into the batter for a smooth finish.
• Cool Gradually – Let your cheesecake cool completely at room temperature, then transfer it to the refrigerator for at least 4 hours or overnight. You can also leave it in the turned-off oven with the door slightly open for 1 hour after baking to reduce the risk of cracking.
• Use a Springform Pan and Parchment Paper – Line the base and sides of your pan with parchment paper for easy release. A springform pan is best for removing the cheesecake without damage.
• Use a Water Bath (Optional) – For an even creamier texture and extra insurance against cracks, consider using a water bath while baking. Simply wrap your springform pan in foil and place it in a larger pan filled with hot water.
• Refrigerate Before Slicing – For clean, neat slices, let your keto cheesecake chill overnight. Wipe the knife clean between each cut.

Not a fan of baking and waiting around for your cheesecake to cool? Try my No-Bake Keto Cheesecake Recipe instead—it’s creamy, quick, and requires zero oven time!

Delicious Low Carb Cheesecake Topping Ideas

This classic keto cheesecake is already a showstopper, but the right toppings can take it to the next level. Whether you’re serving it for a special occasion or just want to dress up your low-carb dessert, here are some of the best sugar-free cheesecake topping ideas to try:

• Keto Whipped Cream – Light, fluffy, and perfect for balancing rich cheesecake.
• Keto Caramel – Drizzle on top for a buttery, golden touch that’s completely keto-friendly.
• Keto Lemon Curd – Adds a sweet and tangy layer of flavor that pairs beautifully with cheesecake.
• Raspberry Chia Jam – A fresh and fruity spread that’s loaded with fiber and has no added sugar.
• Fresh Berries – Strawberries, raspberries, or blueberries add natural sweetness and a pop of color.
• Raspberry Sauce – Spoon over the top for a vibrant, tangy finish.
• Coconut Flakes – For a bit of crunch and a subtle tropical flavor.
• Chopped Nuts – Add texture and richness with almonds, pecans, or walnuts.
• Chocolate Frosting – For true chocolate lovers, a decadent final touch.

Keto Cheesecake Variations

Here are some keto cheesecake variations you can try:

1. Chocolate Cheesecake: Add 1/4 cup cocoa powder to the cheesecake filling and use unsweetened chocolate for the crust.
2. Berry Cheesecake: Top your cheesecake with a berry sauce or chia jam made with like strawberries, raspberries, or blueberries.
3. Pumpkin Cheesecake: Add 1/2 cup pumpkin puree and 1 teaspoon pumpkin pie spice to the cheesecake filling.
4. Salted Caramel Cheesecake: Drizzle sugar-free caramel sauce and sprinkle sea salt over the top of your cheesecake.
5. Lemon Cheesecake: Add 2 tablespoons of lemon juice and 1 teaspoon of lemon zest to the cheesecake filling.
6. Turtle Cheesecake: Top your cheesecake with sugar-free chocolate chips, chopped pecans, and sugar-free caramel sauce.
7. Matcha Cheesecake: Add 2 teaspoons of matcha powder to the cheesecake filling.
8. Almond Joy Cheesecake: Add 1/4 cup unsweetened shredded coconut and 1/4 cup chopped almonds to the cheesecake filling.

Remember to adjust the sweetener and flavors to your liking, and to always check the net carbs of the ingredients you use to ensure they fit within your daily limit.

How To Store Keto Cheesecake Properly

To keep your keto cheesecake fresh and creamy, it’s essential to store it the right way:

• Freezer (Optional): You can also freeze your low carb cheesecake for longer storage. Simply slice it, wrap each piece in parchment paper, and place it in a freezer-safe bag or container. It’ll last up to 2 months frozen. To serve, let it thaw overnight in the refrigerator.
• Refrigerator: Always store keto cheesecake in the refrigerator. After it has cooled completely, cover it tightly with foil, plastic wrap, or store it in an airtight container. It will stay fresh for up to 5 days in the fridge.
• Room Temperature: Avoid leaving your cheesecake at room temperature for more than 4 hours, as dairy-based desserts can spoil quickly.

More Keto Desserts

• Easy Keto Chocolate Mousse (5 Ingredients)
• Almond Flour Cake
• Keto Carrot Cake
• Keto Strawberry Cheesecake Fat Bombs
• Keto Coconut Cream Cheesecake

The Best Keto Cheesecake Recipe

5 from 19 votes

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Prep time 10 minutes mins

Cook Time 1 hour hr

Yelds 16 slices

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Description

 

This keto cheesecake recipe with a buttery almond flour crust is ultra creamy, smooth, and incredibly satisfying. It’s a classic low carb dessert that’s easy to make and tastes just like traditional cheesecake—without all the sugar or carbs.

Ingredients

 

US CustomaryMetric

 

1x2x3x

Almond Flour Cheesecake Crust

• 2 cups almond flour super fine, blanched
• ¼ cup sweetener
• 6 tbsp butter unsalted, melted
• 1 tsp vanilla extract

For the filling

• 32 oz cream cheese room temperature
• 8 oz. sour cream room temperature
• 4 eggs large, room temperature
• 1 1/2 cups sweetener powdered
• 1 tbsp vanilla extract

Instructions

 

Make the keto cheesecake crust

• Preheat the oven to 325°F / 160°C and line a 9-inch spring form pan with parchment paper. Grease the sides and set aside.
• In a large bowl, add the almond flour, powdered sweetener, melted butter, and vanilla extract. Stir using a spatula until well incorporated.
• Press the crust mixture into the prepared springform pan and press firmly into the bottom and halfway up the sides. Bake for 10 minutes or until slightly golden.

Keto Cheesecake Filling

• Add the softened cream cheese, and using a hand mixer, stir until smooth and creamy.
• Add the powdered sweetener and mix again until smooth.
• Incorporate the sour cream, vanilla extract, and a pinch of salt.
• Gradually add the eggs one at a time, mixing until each egg is just incorporated. Use a spatula to scrape the sides and bottom of the bowl. Avoid overmixing to prevent the cheesecake from cracking.
• Pour the keto cheesecake batter over the baked crust.
• Bake in the center rack of your oven for 55-60 minutes until the center is almost set. If the cheesecake starts to brown, cover with aluminum foil halfway through baking time.
• Remove from the oven and allow to cool completely. Cover and refrigerate for at least 6 hours or overnight.
• Serve cheesecake with your favorite toppings. Store leftovers covered in the refrigerator for up to 5 days.

Nutrition Facts

Amount per serving.

Calories

359kcal

Total Carbs

7g

Net Carbs

Protein

8g

Fat

34g

Fiber

1g

Sugar

3g

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.

Course Dessert

Cuisine American

Keyword The Best Keto Cheesecake Recipe

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