
Contents
Table of Contents
- Introduction
- Why You’ll Love This Recipe
- Tips for Success
- Serving Suggestions
- Storage Instructions
- VIDEO
- Frequently Asked Questions (FAQs)
- Ingredients
- Step-by-Step Instructions
- Nutritional Information
Introduction
This Keto Cheesecake is a rich, indulgent dessert that fits seamlessly into a ketogenic or low-carb lifestyle. With a crisp almond flour crust and a creamy filling, this dessert delivers the flavor and texture of a classic cheesecake without the carbs. It’s ideal for holidays, celebrations, or just when you’re craving something sweet and satisfying.
Why You’ll Love This Recipe
- Rich and Velvety: Delivers the same creamy texture as traditional cheesecake.
- Keto and Paleo-Friendly: Made with grain-free and low-carb ingredients.
- Beginner-Friendly: Straightforward steps ensure success, even for novice bakers.
- Customizable: Add your favorite keto-friendly toppings or flavor variations.

Tips for Success
- Room Temperature Ingredients: Bring cream cheese, sour cream, and eggs to room temperature for a smooth batter.
- Pre-Bake the Crust: This helps prevent sogginess.
- Water Bath: Place a pan of hot water in the oven below the cheesecake to prevent cracking and ensure even baking.
- Chill Time: Allow at least 6 hours of chilling for the cheesecake to set fully.
Serving Suggestions
Serve with fresh berries, a drizzle of sugar-free caramel, or a dollop of whipped cream for a decadent touch.
Storage Instructions
Refrigerate in an airtight container for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 1 month. Thaw in the refrigerator before serving.
VIDEO
Watch a step-by-step guide to creating a keto cheesecake with a perfect crust and filling.
Frequently Asked Questions (FAQs)
- Can I use another nut flour for the crust?
Yes, finely ground pecan or walnut flour works well as a substitute. - Can I make this dairy-free?
Use a dairy-free cream cheese alternative and replace sour cream with coconut cream. - What sweeteners are best for keto baking?
Powdered erythritol, allulose, or monk fruit sweetener are excellent options. - How do I prevent cracking in the cheesecake?
Avoid overmixing, use a water bath, and let the cheesecake cool gradually.
Ingredients
For the Crust:
- 1 cup (100g) almond flour
- 1/2 cup (50g) finely chopped pecans or walnuts
- 2 tbsp (15g) coconut flour
- 1/4 cup (50g) powdered erythritol
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup (56g) melted butter
For the Filling:
- 24 oz (680g) full-fat cream cheese, softened
- 1 cup (200g) powdered erythritol
- 1 cup (240g) full-fat sour cream
- 1 tsp vanilla extract
- 3 large eggs
Step-by-Step Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
- In a mixing bowl, combine almond flour, chopped nuts, coconut flour, powdered sweetener, cinnamon, and salt. Stir in the melted butter until fully combined.
- Press the mixture evenly into the bottom and slightly up the sides of the prepared pan. Bake for 10-12 minutes, until lightly golden. Let cool completely.
- Make the Filling:
- Beat the softened cream cheese in a large bowl until smooth. Add the powdered erythritol and mix until fully incorporated.
- Blend in sour cream and vanilla extract. Add the eggs one at a time, mixing on low speed until just combined. Avoid overmixing to prevent air bubbles.
- Assemble and Bake:
- Pour the filling over the cooled crust, smoothing the top with a spatula.
- Optional: Place a pan of hot water on the lower oven rack to create steam.
- Bake at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
- Cool and Chill:
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
- Remove and refrigerate for at least 6 hours, or overnight, to allow the cheesecake to fully set.
- Serve:
- Run a knife around the edges of the springform pan before releasing. Slice and enjoy!
Nutritional Information (Per Serving – Serves 12)
- Calories: 320
- Fat: 28g
- Protein: 6g
- Net Carbs: 4g